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Deliciously Easy Beni Shoga (Red Pickled Ginger) Recipe

Beni Shoga (Red Pickled Ginger)

Is there anything more delightful than the crisp, tangy bite of Beni Shoga, or red pickled ginger? This recipe is quick and incredibly simple to make, ensuring you'll never want to go back to store-bought again.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Beni Shoga
  • 200 g fresh young ginger Look for ginger that is firm and has smooth skin for the best flavor.
  • 1 cup rice vinegar Adds a mild tanginess.
  • 1/2 cup sugar Balances out the acidity of the vinegar.
  • 1 teaspoon salt Helps draw out moisture from the ginger.
  • 1 tablespoon red food coloring Optional, adds a vibrant hue.

Equipment

  • Mandoline or Sharp Knife
  • Saucepan
  • Airtight Jar

Method
 

  1. Step 1: Start by peeling the fresh ginger. You can use a spoon or a vegetable peeler to make it easier.
  2. Step 2: Slice it thinly using a mandoline or sharp knife. The thinner the slices, the better they absorb the pickling liquid.
  3. Step 3: Place the sliced ginger in a bowl and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture.
  4. Step 4: After 30 minutes, rinse the salted ginger under cold water and drain it well.
  5. Step 5: In a saucepan, combine rice vinegar, sugar, and red food coloring (if using). Heat over medium heat, stirring until the sugar dissolves. Remove from heat and allow to cool.
  6. Step 6: In a clean jar, place the ginger slices and pour the vinegar mixture over them, ensuring they are fully submerged.
  7. Step 7: Seal the jar and refrigerate for at least 24 hours before using. The pickled ginger will keep for several weeks in the refrigerator.

Notes

This is a great make-ahead recipe—prepare it a few days before a gathering to let the flavors develop!