3 Ingredient Japanese Red Pickled Ginger - Beni Shoga
Vivid red strips of Red Pickled Ginger are here to brighten up your favourite Japanese dishes - from takoyaki to ramen! Only 3 ingredients and 5 minutes prep stand between you and a fresh jar of Beni Shoga.
Nutrition Facts
Ingredients
Instructions
Peel the ginger using a spoon, peeler or knife to scrape off the skin. Cut off any tough spots with a knife.
Slice the skinned ginger into thin strips first, then julienne. (Watch our video for cutting technique)
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Notes
Ginger Shapes – While it’s traditional to cut beni shoga into julienne strips, you can cut it any way you like such as thinly peeled.
Storage – Keep your pickled ginger in the fridge for up to a year, and always remember to get it out with clean utensils when serving up.
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Reviews from the Original Source
I just realized I've commented twice. Funny. I can help with finding the right plums (actually small apricots) and share what other stone fruit I've had success with plus a shortcut on making your own ume-su. Email me. Thanks!
Ume-zu (plum vinegar) contains no acetic acid so it's not really a vinegar. The tartness comes from the lacto-fermentation of the ume. I'm Japanese and make my own umeboshi and beni shoga. After making the umeboshi, I save the brine (ume-zu) to use for the ginger. Very traditional technique, time-consuming, but worth every bit of effort.
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