Quick Beni Shoga

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.

Beni Shoga

Red pickled ginger.

5 from 2 votes

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Prep Time: 10 minutes

Cook Time: 1 minute

Marinate Time: 3 hours

Servings: 1

Calories: 100kcal

Ingredients

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

Metric – US Customary

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

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?