Beni Shoga (Red Pickled Ginger)
The vivid red ginger served alongside grilled street food — made simply from ginger, plum brine, and time.
Ingredients
| 200 g | fresh ginger, peeled | |
| 120 ml | umezu (plum brine from umeboshi) or red shiso vinegar | |
| 1/2 tsp | 2.5 ml | salt |
Instructions
- Cut the ginger into thin matchsticks or julienne.
- Blanch in boiling water for 30 seconds. Drain and cool.
- Pack the ginger into a sterilized jar.
- Pour umezu over the ginger, covering completely.
- Seal and refrigerate for at least 1 week. The ginger will turn vivid pink-red.
- Keeps for 6 months refrigerated.