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Japanese Red Pickled Ginger (Homemade Benishoga)
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Japanese Red Pickled Ginger (Homemade Benishoga)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Additional Time
1 d
Total Time
1 d 20 mins
Servings: 16 servings
Cuisine: Japanese

Ingredients

  • 100 g ginger young
  • ½ tsp salt
  • 125 ml red ume plum vinegar
  • ½ tbsp sugar

Instructions

    Cup of Yum
  1. Thoroughly wash 100 g young ginger and roughly cut into 5cm pieces (approx 2 inches). Cut each piece into thin slices about 2mm thick.
  2. Bring a pot of water to a rolling boil and blanch the ginger for 1 minute.
  3. 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.
  4. Place a clean plate on top of the ginger and weigh it down with something heavy. Rest for 1 hour.
  5. Squeeze out the accumulated liquid and discard.
  6. 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.
  7. Once dried, cut each slice into thin matchsticks and place them in a sterilized, sealable jar.
  8. 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.
  9. 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.