Mix the kascha (buckwheat) with the egg white. Stir in a saucepan over a low flame until each grain is coated with a layer of protein, light steam rises and the kascha is dry again, like trickling sand.
Meanwhile, bring the water to the boil. Pour some water into the kascha, stir until the water is soaked up. Be careful, that splashes! Pour again, stir until the liquid is absorbed. Salt in between. When the water is almost exhausted, see if the water is still being absorbed. There must be no water on the bottom of the pot.
Then put the stove on the lowest flame or put the pot on another pot filled with water and let the kascha soak. Stir or shake in between. Let it soak for at least an hour or longer.
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