Step 2: elutriation. Rinse the selected buckwheat heads with clear water for several times, wash away the sediment and mucus outside the buckwheat heads, and then put them into a bamboo basket to drain the water. Then put the bamboo basket in a cool and ventilated place, spread the buckwheat head as far as possible, and dry the water on the surface to prevent raw water from being brought into the pickle jar. However, it should be noted that buckwheat heads should not be placed for too long, otherwise they will get hot and affect their quality. In addition, don't be exposed to the sun, so the buckwheat leaves will be old and chewy.
Step 3: Pickling. Boil a pot of boiling water and let it cool. When the water boils, put the dried buckwheat head into the pickle jar and sprinkle with a layer of salt. The amount of salt is a catty of buckwheat head plus three or two salts. Of course, pickle jars must also be disinfected and dried in advance. If it is a clean old pickle jar, it is not necessary.
After all buckwheat heads are put into the jar, pour cold boiled water and seal and pickle. The sour buckwheat head made in this way is salty and sour buckwheat head. If you like to eat sweet and sour buckwheat head, you can add some salt at the same time. The dosage is 0.6 kg of sugar per kg of buckwheat head. You can mix sugar with salt and sprinkle it in a jar.