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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.
- 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.
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.