Proportion of ingredients: 5 kg of buckwheat head, 1 kg of sugar, half a kg of salt and 2 kg of vinegar.
Production method: Wash buckwheat head, soak it in salt water for 7 days, take it out and dry it, then put it in a container (or small jar) with other ingredients and seal it. It will be fine in 20 days. The buckwheat head pickled in this way tastes sweet and sour, crisp and slag-free.
First, there are many kinds of brewing tastes, such as salty buckwheat head, sweet and sour buckwheat head, general brewing buckwheat head, rich buckwheat head, sweet buckwheat head and so on. Some curing methods take a long time, such as common buckwheat head and buckwheat head curing, which takes 45 days to two months;
Second, practice:
Wash the buckwheat head, remove the head, tail and outer membrane, add a little salt (extra weight) and mix well, marinate for about 30 minutes and then drain the water for later use.
2. Take a small pot, add water to boil, add salt and fine sugar to boil, cool and add white vinegar and mix well.
3. Take a glass bottle, add buckwheat head by the method of 1, then pour the vinegar juice from the method 2 into the marinade, and seal it for about 3 months.