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Deliciously Easy Beni Shoga (Red Pickled Ginger) Recipe

Beni Shoga (Red Pickled Ginger)

A simple and delicious recipe for Beni Shoga, or red pickled ginger, that adds a delightful crunch and zing to any meal.
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Prep Time 15 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Method Notes

Method
 

  1. Step 1: Start by peeling the ginger. I find using a spoon works great for this. Then, slice it thinly.
  2. Step 2: Place the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes to draw out excess moisture.
  3. Step 3: After 30 minutes, rinse the ginger slices under cold water and drain them well.
  4. Step 4: In a saucepan, combine the rice vinegar and sugar. Heat gently until the sugar dissolves completely.
  5. Step 5: If using red food coloring, add a few drops to the vinegar mixture and stir well.
  6. Step 6: Pour the vinegar mixture over the ginger slices, ensuring they are fully submerged.
  7. Step 7: Transfer the ginger and marinade to a clean, sterilized jar. Seal the jar and refrigerate.
  8. Step 8: Let the ginger marinate for at least 24 hours before using for the best flavor.

Notes

Make sure to slice the ginger as thinly as possible for the best texture. The pickled ginger should last for about a month in the refrigerator.