Methods/steps:

1. Preparation material: buckwheat head; Accessories: vinegar, soy sauce, rock sugar, salt.

2. Wash the fresh buckwheat head to remove the sediment, peel off the older layer outside, take it out and drain it, cut off both ends and put it in a big bowl.

3. Add 2 tablespoons of salt, mix well, cover and marinate 1 hour. The bowl had better have a lid. If there is no cover, seal the bowl with plastic wrap. The hygiene of kimchi is very important.

4. Pour out the salt water, then add the crystal sugar, vinegar and soy sauce, stir well, cover and let stand for 30 minutes until the crystal sugar melts. Dip some pickled buckwheat juice with chopsticks, taste it, and adjust it to a sweet and sour taste that suits your taste. This method is the most direct. Not necessarily completely proportional.

5. After the taste is appropriate, put it in a clean and sealable glass container and marinate it at room temperature for a week, and it will be completely tasty.