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Red Pickled Ginger

Beni Shoga - Red Pickled Ginger

Beni Shoga is julienned ginger that has been pickled in umezu, the vinegary liquid that's created during the pickling process of Japanese plums (umeboshi). Red shiso leaves from the umezu brine turn the vinegar red, which in turn colors the ginger.
5 from 1 vote
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Course: Side Dishes
Cuisine: French, Japanese
Diet: Low Calorie
Keyword: ginger
CookingStyle: Handcrafted Cooking
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 203kcal
Author: Tracy Hilton
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Equipment

glass bowl
jar
refrigerator

Ingredients

  • 1 cup umezu or umeboshi vinegar
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • ¼ cup mirin
  • ½ pound ginger fresh, peeled and cut into 2-inch-long matchstick pieces

Instructions

  • In a glass bowl or jar, combine the umezu or umeboshi vinegar, salt, sugar, and mirin. Add the ginger, cover, and refrigerate for at least 2 weeks.
  • Beni shoga will keep in a covered jar in the refrigerator indefinitely.

Video

Notes

You can find umezu or umeboshi vinegar in Japanese or Asian markets, and find jarred beni shoga there as well.
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Nutrition

Serving: 1jar | Calories: 203kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7220mg | Potassium: 475mg | Fiber: 2g | Sugar: 21g | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.