1. Soak buckwheat head in clear water for a few minutes, then wash it clean, wash off the soil and don't go to anything else.

2.900g of salt is dissolved in cold water. It is best to put on a disposable water jacket and stir to accelerate melting.

3. After putting the steamed bread into the glass bottle, pour the salt water into the glass bottle, which will cover the steamed bread. At this time, you will find the steamed bread floating. Don't worry, it's okay. Finally, cover it.

4. The curing time takes two or three months. After two or three months, eat as much as you want. Remember not to eat right away!

We should soak buckwheat head in water for several days to remove the salty taste. How did you know it was soaked? Peel one and taste it. If it is salty, soak it again.

6. After soaking, we will beautify the buckwheat head, remove the outer layer, and then arrange it into what you want.

How to pickle buckwheat for a long time?

1. Picking sour buckwheat heads can use bulb parts. Pay attention to choose the white one, and then use the fat part as raw material. If you like leaves, it is also very good to pickle them together.

2. Wash the selected buckwheat heads with clear water for several times, wash off the sediment and buckwheat heads, wash off the external mucus, put them in a bamboo basket, and drain the water inside.

3. Put the laundry list in a cool and ventilated place, and spread the buckwheat head as far as possible. Be sure to dry the water on the surface and pay attention to prevent raw water from pouring into the pickle jar.

4. Pay attention to the time of placing the buckwheat head, not too long, otherwise it will make the buckwheat head hot, so don't expose it to the sun, which will make the buckwheat leaves old and the overall taste worse.