Beni Shoga or Red Pickled Ginger is made with julienned young ginger that has been pickled in plum vinegar. It is a refreshing palate cleanser and appealing garnish for Japanese street foods such as yakisoba noodles, takoyaki, and okonomiyaki. You will need only 2 ingredients for this easy pickle!

Beni Shoga (Red Pickled Ginger)

INGREDIENTS

• 7 oz young ginger (See the ingredient picture below to estimate the amount)
• ▢¼ cup ume plum vinegar

INSTRUCTIONS

 

• Gather all the ingredients. Sterilize a jar or pour hot water and wipe the jar with high % alcohol (shochu or vodka).
  
• Peel the ginger with a sharp knife (or the back of the knife) or a spoon. The skin is very thin, so you can easily remove the brown spots.
• Using the knife, thinly slice the ginger lengthwise into thin slabs. Stack several slabs and cut into julienned strips.
• Bring a medium pot of water to a boil over medium-high heat. Add the ginger strips and blanch for 2 to 3 minutes.
• Drain the ginger well in a fine mesh sieve and let cool over a large flat surface (I used a bonzaru, Japanese bamboo sieve). Alternatively, wrap in a clean kitchen towel, and gently squeeze to remove excess liquid. The ginger cooking liquid can be enjoyed as ginger tea or shoga-yu
• Once cool completely, add the ginger into small jars or one big jar/container.
• Add ume plum vinegar. Here I show two variations: two dark red and two light red in color. To make lighter red, you only add a small amount of ume plum vinegar, almost no excess liquid in the jar.
• Mix well and close the lid. Store the jar in the refrigerator overnight and up to several days.

To Store

• You can keep the red pickled ginger in the refrigerator for up to a year. Always use a clean utensil to pick the ginger from the jar before serving.

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