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Deliciously Tangy Red Pickled Ginger (Beni Shoga) Recipe

Red Pickled Ginger (Beni Shoga)

Delight in the zesty crunch of red pickled ginger, a vibrant condiment perfect for sushi nights or rice bowls. This simple yet flavorful recipe is a fantastic way to preserve fresh ginger and add a pop of color to 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
  

For the Red Pickled Ginger
  • 1 cup fresh young ginger peeled and sliced thinly
  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 teaspoon salt
Optional
  • red food coloring for color, optional

Equipment

  • Mandoline or Sharp Knife
  • Saucepan
  • Clean Jar

Method
 

  1. Step 1: Start by peeling your fresh ginger. I like to use a spoon to scrape the skin off gently.
  2. Step 2: Slice the ginger into thin pieces using a mandoline or a sharp knife. The thinner, the better!
  3. Step 3: Place the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes to draw out moisture.
  4. Step 4: In a saucepan, combine rice vinegar, water, sugar, and a teaspoon of salt. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the mixture cool.
  5. Step 5: After the ginger has sat, rinse it under cold water to remove excess salt, then drain well.
  6. Step 6: If you want that vibrant red color, add a few drops of red food coloring to the cooled vinegar mixture.
  7. Step 7: Place the ginger slices in a clean jar and pour the vinegar mixture over the ginger until they're fully submerged.
  8. Step 8: Seal the jar and refrigerate for at least 24 hours before digging in. Trust me, the flavors deepen beautifully over time!

Notes

Once your ginger is ready, store it in the refrigerator in an airtight container. It will keep well for up to 2 months. Just make sure to always use clean utensils to scoop out the ginger, so it stays fresh longer.