Japanese Red Pickled Ginger (Homemade Benishoga)
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Prep Time
20 mins
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Additional Time
1 d
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Total Time
1 d 20 mins
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Servings
16 servings
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Cuisine
Japanese
Japanese Red Pickled Ginger (Homemade Benishoga)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 100 g young ginger
- ½ tsp salt
- 125 ml red ume plum vinegar
- ½ tbsp sugar
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Instructions
- Thoroughly wash 100 g young ginger and roughly cut into 5cm pieces (approx 2 inches). Cut each piece into thin slices about 2mm thick.
- Bring a pot of water to a rolling boil and blanch the ginger for 1 minute.
- 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.
- Place a clean plate on top of the ginger and weigh it down with something heavy. Rest for 1 hour.
- Squeeze out the accumulated liquid and discard.
- 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.
- Once dried, cut each slice into thin matchsticks and place them in a sterilized, sealable jar.
- Mix 125 ml red ume plum vinegar and ½ tbsp sugar in a jug until the sugar has dissolved. Pour the mixture into the jar, ensuring the ginger is fully submerged.
- Store in the refrigerator and rest for at least 1 day (for best results, wait 4-5 days before consuming). Enjoy!
Notes
- Store in the refrigerator in an airtight container for up to 6 months.
- Once opened, consume within several weeks.
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