Sushi ginger with the same taste as a sushi restaurant

I like to eat sushi, and I also like to eat sushi ginger, but I later found that sushi ginger is very simple, and the taste made at home is exactly the same as that of a sushi restaurant. The ingredient of sushi ginger is very simple, it is white vinegar + sugar, and then it is colored with the help of red plants. There are many foods that can be used for coloring, such as: bayberry, cherry radish, rose, roselle, perilla + white vinegar boiled, black wolfberry, cabbage, etc. I first recommend cherry radish, which has a high appearance, no peculiar smell, and is very refreshing and delicious when soaked together. Of course, if there is no colored food at home for a while, I give up the appearance and soak it separately, and the taste is the same. Today I will introduce two methods that I have done: cherry radish and perilla + vinegar boiled water.

Ingredients

ZiJiang 1 catty

Cherryradish

Whitevinegar half a bottle

Sugar 200 gram

salt 3 gram

Cooking Instructions

Wash the ginger and slice it. The thinner, the better, and it's time to test your knife skills! (Actually, you can also use a peeler, haha)
Add 1 tablespoon of salt, marinate for 10 minutes, then pass over a dish of plain water.
Next, let's take steps to make ginger turn pink:

Method 1: Cherry radish.
First, the cherry radish is washed and cut well. Thin slices are OK, and so are knives, I personally like it. Add 1 tablespoon of salt and soak until the flavor is raw, and let it sit for a few minutes. Then pass over plain water.
Put the cherry radish and ginger in the crisper, add white vinegar and sugar, and cover the ginger.
The ratio of vinegar and sugar is about 1:2, with more sugar.

Done, let it sit overnight and eat.
This jar is a cherry radish ginger after leaving it overnight.

The color of the cherry radish is better, and the radish is also crispy.
Method 2: White vinegar + perilla leaves boil

Half a bottle of white vinegar, boil the perilla leaves and roots together, and let it cool.

(Of course, this method should be called: perilla ginger, and the taste is also very special.) But some people don't accept perilla, so cherry radish is preferred. ï¼‰
Method 2: Put the ginger in the crisper box, put a lot of sugar, and then pour the cold perilla vinegar water into it. Fridge overnight.
This jar is perilla ginger. Perilla ginger has a slightly pinkish purple color.
I use both sugar and vinegar.
With this perilla, the roots can be boiled together.