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–+ servings

Japanese Red Pickled Ginger (Homemade Benishoga)

Prep Time20 minutes
Pickling Time1 day
Total Time1 day 20 minutes
Author Yuto Omura
Servings 16 servings

Ingredients 
 

  • 100 g young ginger root (shin shoga)
  • ½ tsp salt
  • 125 ml red ume plum vinegar (umesu)
  • ½ tbsp sugar

Instructions 

  • Thoroughly wash 100 g young ginger root (shin shoga) and roughly cut into 5cm pieces (approx 2 inches). Cut each piece into thin slices about 2mm thick.
    thinly sliced young ginger on a wooden chopping board with black knife
  • Bring a pot of water to a rolling boil and blanch the ginger for 1 minute.
    boiling ginger in a pot of water
  • Drain the water by pouring the contents of the pan into a colander, then rinse with cold water to cool. Shake thoroughly, then transfer to a bowl and sprinkle with ½ tsp salt. Rub the salt over the ginger until evenly covered.
    sprinkling salt over thinly sliced young ginger
  • Place a clean plate on top of the ginger and weigh it down with something heavy. Rest for 1 hour.
    salted young ginger in a bowl with weight on top
  • Squeeze out the accumulated liquid and discard.
    squeezing excess liquid out of young ginger
  • If you have time, arrange the slices on a bamboo tray or mesh sieve and leave to dry in a well ventilated area for several hours. Alternatively, pat the surface dry with kitchen paper.
    drying young ginger on a bamboo tray
  • Once dried, cut each slice into thin matchsticks and place them in a sterilized, sealable jar.
    julienned young ginger on a wooden chopping board
  • Mix 125 ml red ume plum vinegar (umesu) and ½ tbsp sugar in a jug until the sugar has dissolved. Pour the mixture into the jar, ensuring the ginger is fully submerged.
    julienned young ginger in a jar with red ume vinegar and sugar
  • Store in the refrigerator and rest for at least 1 day (for best results, wait 4-5 days before consuming). Enjoy!
    homemade red pickled ginger (benishoga) in a small sterilized jar with gold lid

Notes

  • Store in the refrigerator in an airtight container for up to 6 months.
  • Once opened, consume within several weeks.
  • Note: The nutritional information includes the pickling liquid.