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Deliciously Easy Beni Shoga (Red Pickled Ginger) Recipe

Beni Shoga (Red Pickled Ginger)

This vibrant red pickled ginger brings a tangy crunch to sushi nights and cozy Japanese dinners. It's quick to make and a delightful addition to countless dishes.
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Prep Time 1 hour
Total Time 1 hour
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Beni Shoga
  • 200 g fresh ginger peeled and sliced thinly
  • 50 g salt for drawing out moisture
  • 100 ml rice vinegar for tang
  • 100 g sugar to balance the vinegar
  • 1 tbsp red food coloring optional for color

Equipment

  • Mandoline or Sharp Knife
  • Bowl
  • Saucepan
  • Clean Jar

Method
 

  1. Step 1: Peel the fresh ginger and slice it thinly with a mandoline or sharp knife.
  2. Step 2: Place the sliced ginger into a bowl, sprinkle with salt, and mix well. Let it sit for about 30 minutes to draw out moisture.
  3. Step 3: After 30 minutes, rinse the ginger under cold water and drain well.
  4. Step 4: In a saucepan, combine rice vinegar and sugar. Heat over medium heat, stirring until the sugar dissolves completely, then let it cool.
  5. Step 5: If desired, add the red food coloring to the cooled vinegar mixture and stir until well combined.
  6. Step 6: Place the drained ginger into a clean jar and pour the vinegar mixture over it, ensuring every piece is fully submerged.
  7. Step 7: Seal the jar and refrigerate for at least 24 hours before using to enhance the flavor.

Notes

This pickled ginger lasts for about 2-3 weeks in the fridge. Keep it submerged in the vinegar mixture to maintain its freshness.