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Easy Red Pickled Ginger (Beni Shoga) Recipe

Red Pickled Ginger (Beni Shoga)

There is something magical about the tangy crunch of red pickled ginger that transports me back to my favorite sushi restaurant. The vibrant color and zesty flavor make it the perfect companion for so many dishes.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 cup young ginger Fresh ginger adds a fragrant and spicy kick.
  • 1 cup rice vinegar This gives a mild acidity that balances the sweetness.
  • 1/2 cup sugar Sweetens the vinegar to create that signature flavor.
  • 1 teaspoon salt Helps draw out moisture from the ginger.
  • Red food coloring optional; adds that eye-catching hue.

Method
 

  1. Step 1: Start by peeling and thinly slicing the young ginger. Place the slices in a bowl and sprinkle with salt. Let them sit for about 30 minutes to allow the salt to draw out moisture.
  2. Step 2: After 30 minutes, rinse the ginger slices under cold water and drain well. This step helps to reduce the saltiness.
  3. Step 3: In a saucepan, combine the rice vinegar and sugar. Heat over medium heat, stirring until the sugar completely dissolves. Once dissolved, remove the mixture from heat.
  4. Step 4: If you want that classic vibrant color, add a few drops of red food coloring to the vinegar mixture and stir to combine.
  5. Step 5: Place the ginger slices into a clean jar, then pour the vinegar mixture over them, ensuring the ginger is fully submerged.
  6. Step 6: Seal the jar and refrigerate for at least 24 hours before using. The longer it sits, the more flavorful it becomes!

Notes

Store your pickled ginger in the refrigerator, where it can last for about 2 to 3 months. Just make sure it stays submerged in the vinegar mixture for the best flavor and freshness.