Method/steps:

1. Preparation materials: buckwheat; accessories: vinegar, soy sauce, rock sugar, salt.

2. Wash off the sediment from the fresh buckwheat heads, peel off the older outer layer, drain the water, cut off both ends and put them in a large bowl.

3. Add 2 tablespoons of salt, mix well, cover and marinate for 1 hours. (It is best if the bowl has a lid. If there is no lid, seal the mouth of the bowl with plastic wrap. Hygiene when pickling pickles is very important).

4. Pour away the marinated water, then add rock sugar, vinegar and soy sauce, stir evenly, cover and leave for 30 minutes until the rock sugar melts. Use chopsticks to dip some pickled buckwheat juice into it, taste it, and adjust it to the sweet and sour flavor that suits your taste. This method is the most direct. Not necessarily to scale.

5. Once the taste is right, put it into a clean, sealable glass container and marinate it at room temperature for a week until it becomes completely flavorful.