Method for pickling sweet and sour buckwheat with garlic moss
Overview
This method of pickling buckwheat heads was taught by my mother. Because Sister Xin bought too few buckwheat heads, she added some garlic moss and marinated it together. The marinating time was originally ten days before it could be eaten, but later Sister Xin forgot about it. The finished product was taken two months later. Although it had been stored for a long time, Sister Xin ate it yesterday. I liked it. The taste and texture were very good. After soaking for so long, it is still sweet and sour and crispy. It is really rare!
Tags
Ingredients
Steps
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Take an oil-free soup pot, add water to boil, turn off the heat after the water is boiling, and then add the cleaned buckwheat heads and garlic moss. Remember this step, you must boil the buckwheat heads and scoop them out immediately.
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Pick it up and add a little salt while it's still hot. Stir evenly and let it sit for a while to let the salt taste in the buckwheat heads.
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The minced garlic was added temporarily by Sister Xin when she saw that there were too few buckwheat heads, so the blanching picture does not have garlic moss. Dear friends, please remember that the previous steps of garlic moss are the same as those of buckwheat heads.
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Put the salted buckwheat heads and garlic sprouts into the kimchi bottle, then stagger and throw in 20 saccharin pills randomly.
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Pour a high degree of rice vinegar until the bottle is eighty-full, not too full.
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Seal it tightly with a plastic bag, cover it and shake it evenly, label it and marinate it at room temperature for more than ten days.
