Self-pickled Sour Buckwheat Capers

Self-pickled Sour Buckwheat Capers

1. Buy fresh ingredients, buy tender beans

2. Cut off the roots and upper part of the buckwheat seedlings

3. Put the beans and buckwheat heads in an oil-free container, add appropriate amount of flour to rub and wash several times

4. Then pick up and drain the water, take it outside and let it dry for two or three hours (in order to marinate it and eat it directly, I put another sieve on it and let it dry for a few hours)

5. Put the salt and sugar in the jar, pour in an appropriate amount of cold boiled water (pour 2/3 first to avoid spilling the ingredients), shake it after a while, so that the salt will melt into the water faster. Until most of the salt is completely melted

6. Then carefully put the ingredients that have been dried for two or three hours into the jar, then add the water until it is full, and pour the white wine. Cover the lid and add some cold water to the side of the jar for about two weeks. However, in order to avoid the peak of sulfite, it is better to eat after 20 days (the cold water must be replaced on the side of the jar every day on the way)

Tips:

1. All food materials and tools in contact must be clean and free of oil.
2. Leave the ingredients in the air for two or three hours, so that the marinade will be more refreshing.
3. The water on the side of the jar should be changed every day.
4. I use flour to wash it more cleanly. It can be marinated and eaten directly as a snack. The prepared pickles can also be used to stir-fry and eat.