Beni Shoga -- Japanese Red Pickled Ginger

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READY IN: 336hrs 15mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh gingerroot
  • 2
    teaspoons sea salt
  • 34
    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)
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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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