Beni Shoga -- Japanese Red Pickled Ginger
Ready In: 336 hrs 15 mins
Yields: 1 batch
Ingredients
- 1 lb fresh gingerroot
- 2 teaspoons sea salt
- 3⁄4 cup umeboshi brine (Umeboshi is pickled plums, for this recipe we need the juice from bottle)
- 5 -7 fresh japanese basil leaves (shiso or red perilla)
Directions
- Wash and peel ginger.
- Cut into small, uniform matchsticks by slicing into rounds first, then stacking the rounds and slicing across.
- Place into a strainer and sprinkle with sea salt.
- Let this sit and drain for about 30 minutes.
- Squeeze out liquid and pat dry with a paper towel.
- Stack the shiso leaves on top of each other, roll into a cigar-like cylinder and slice thinly
- Place the ginger slivers into a clean, glass jar, layering with the sliced shiso leaves.
- Pour in the ume brine.
- Cover with a lid and store in the refrigerator.
- Let the ginger pickle for about a few weeks.
- Enjoy beni shoga on top of okonomiyaki, takoyaki, yaki soba, gyudon, curry rice or anything else that might please the palate.
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