Quick Beni Shoga

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Beni Shoga

Red pickled ginger.
Prep Time: 10 minutes
Cook Time: 1 minute
Marinate Time: 3 hours
Servings: 1
Calories: 100kcal


  • 100 grams Ginger peeled
  • 300 ml Water
  • 50 ml plum vinegar


  • Bring a small pot of water to boil, then add the ginger and cook for 30 seconds.
  • Let the ginger cool down and dry on a paper towel.
  • Place the ginger in a container and pour the plum vinegar to cover.
  • Let it marinate for at least 3 hours.
  • Refrigerate for up to a year.


Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10528mg | Potassium: 595mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Beni Shoga, also known as red pickled ginger, is an easy to make condiment that brings flavor to your dishes or makes a great garnish. Plum vinegar gives it the characteristic red coloring and the tangy taste.

Serve pickled ginger to offset the fattiness of some kinds of meats or use as a palate cleanser. It’s also a refreshing addition to a plain glass of water.

Very easy to make, you’ll find this homemade version tastes much better than the store-bought pickled ginger. And it lasts for up to a year in the refrigerator.

Notes & Tips

  • Plum vinegar is easily available in health or Asian grocery or specialty shops or on Amazon.
  • Usually this recipe calls for “young” ginger. If you can’t find that, regular ginger will work as well.

What will you use your Beni Shoga with?

Beni Shoga
2 plates of Beni Shoga.

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