Buckwheat head 2 pounds Chili Appropriate amount
White vinegar 500ml Soy sauce 100ml
Brown sugar 20 grams
How to make homemade pickled buckwheat heads Illustration of homemade pickled buckwheat head 1

Step 1

First remove the leaves and roots of the bought buckwheat heads, remove a layer of old skin on the surface, clean them, cut off the head and tail parts, and dry the surface moisture.Illustration of homemade pickled buckwheat head 2

Step 2

Add 500 ml of white vinegar, 100 ml of soy sauce and 20 g of brown sugar to the pot and bring to a boil. Illustration of homemade pickled buckwheat head 3

Step 3

Prepare appropriate amounts of ginger, garlic and millet. Illustration of homemade pickled buckwheat head 4

Step 4

Bottle the dried buckwheat heads and add ginger, garlic, millet and spicy Illustration of homemade pickled buckwheat head 5

Step 5

After the sauce has cooled, pour it into a bottle, seal it and it will be ready to eat in about 7 days. It can be kept in the refrigerator at ordinary times, and it can still be eaten even when eating hot pot in winter. Cooking Tips for Homemade Pickled Buckwheat Head

1. The bottles containing pickles must be disinfected and dried in advance to be water-free and oil-free. 2. The cooked sauce must be cooled before adding it so that it will taste very crispy. 3. Be sure to use clean chopsticks without oil or water every time you eat.