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Deliciously Easy Red Pickled Ginger (Beni Shoga) Recipe

Red Pickled Ginger (Beni Shoga)

A delightful tangy-sweet condiment that adds a vibrant crunch to your sushi and dishes. Making your own Beni Shoga is an easy kitchen project that will impress your friends and family.
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Prep Time 10 minutes
Total Time 24 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Ginger
  • 200 g fresh young ginger Look for ginger that is firm and smooth for the best flavor.
  • 1 cup rice vinegar This gives the pickled ginger its signature tang.
  • 1 cup sugar Sweetness balances the vinegar and enhances the flavor.
  • 1 teaspoon salt Just a bit helps to preserve the ginger and add flavor.
  • 1 tablespoon red food coloring Optional for that classic vibrant hue.

Equipment

  • Bowl
  • Mason Jar
  • Peeler
  • Knife

Method
 

  1. Step 1: Peel the ginger and slice it into thin strips. The thinner you slice, the quicker it will pickle!
  2. Step 2: In a bowl, combine the rice vinegar, sugar, salt, and red food coloring (if using). Stir until the sugar and salt are fully dissolved.
  3. Step 3: Place the sliced ginger in a clean glass jar and pour the vinegar mixture over the ginger, ensuring it is fully submerged.
  4. Step 4: Seal the jar and refrigerate for at least 24 hours before using.

Notes

The pickled ginger can be stored in the refrigerator for up to one month. It gets better with time!