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Delicious Beni Shoga (Red Pickled Ginger) Recipe

Beni Shoga (Red Pickled Ginger)

There's something so special about homemade pickles that brings back warm memories of family gatherings and simple dinners. Beni Shoga, or red pickled ginger, is not only a delightful addition to many dishes but also super easy to make! In just a few steps, you’ll have a tangy, vibrant condiment that can elevate your meals.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh ginger peeled and sliced thinly
  • 1 cup rice vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • red food coloring a few drops, optional

Equipment

  • Mandoline
  • Saucepan
  • Airtight Jar

Method
 

  1. Step 1: Start by peeling the ginger. I find using a spoon works great for this! Then, slice it thinly—using a mandoline can help you get even slices which will pickle perfectly.
  2. Step 2: Place the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes. This will draw out excess moisture and enhance the flavor.
  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, sugar, and a few drops of red food coloring if you're using it. Heat over medium heat, stirring gently until the sugar dissolves. Remember, do not bring it to a boil!
  5. Step 5: Once the sugar is dissolved, remove the saucepan from the heat and allow the vinegar mixture to cool to room temperature.
  6. Step 6: Now it’s time to put it all together! Place the ginger slices in a clean jar and pour the cooled vinegar mixture over them, ensuring the ginger is fully submerged.
  7. Step 7: Seal the jar and refrigerate for at least 24 hours before using. The flavors will develop beautifully over time, and you can enjoy your pickled ginger for several weeks thereafter.

Notes

Store your homemade Beni Shoga in the refrigerator in an airtight jar. It’ll last for several weeks, but I recommend enjoying it within a month for the best taste.