Quick Beni Shoga
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Servings: 1
Calories: 100kcal
Instructions
- 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.
Nutrition
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?
