Beni Shoga, also known as red pickled ginger, is an easy and quick pickle that brings flavor to your dishes as a delicious condiment or garnish. Let’s learn how to make Beni Shoga below.
Why is this recipe interesting?
Beni Shoga is julienne cut ginger pickled in plum vinegar, which gives it the characteristic red coloring.
The tangy and crunchy ginger gives a refreshing taste and texture, to wash the fatty or smelly taste of some kinds of meat. It’s also a great palate cleanser or just a quick refreshing snack to have with water.
- 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.
- Store in the fridge, it lasts up to a year.
Lessons learned while pickling
This was my first time and it was surprising how easy and quick red pickled ginger is make! This homemade versions tastes much better than the store bought pickled ginger, freshness and flavor is overwhelmingly good. 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, just replace it with regular ginger and it’ll be just as good.