Japanese Red Pickled Ginger (Homemade Benishoga)
Vibrant and tangy benishoga is a Japanese pickle made with matchsticks of young ginger soaked in a flavorful red ume vinegar. It is the perfect palate cleanser and commonly paired with dishes like yakisoba or gyudon.
- Prep time
- 20 min
- Cook time
- 17 hr 2 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g young ginger root (shin shoga)
- ½ tsp salt
- 125 ml red ume plum vinegar (umesu)
- ½ tbsp sugar
Instructions
- 1
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.
- 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 (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.
- 9
Store in the refrigerator and rest for at least 1 day (for best results, wait 4-5 days before consuming). Enjoy!