Ingredients:

  • 1 cup (240 ml) rice vinegar
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons (30 g) salt
  • 8 ounces (225 g) young ginger
  • 1 teaspoon (5 g) red food coloring (optional)

Instructions:

  1. Peel the ginger using a spoon or vegetable peeler.
  2. Thinly slice the ginger using a knife or mandoline; aim for paper-thin slices for optimal texture.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Whisk until sugar and salt are completely dissolved.
  4. Place sliced ginger in a clean glass jar or container. Pour the pickling brine over the ginger, ensuring all pieces are submerged.
  5. Add red food coloring if desired for color.
  6. Seal the jar and refrigerate for at least 24 hours before use. The pickling flavor will intensify the longer it sits.
  7. Bring out the beni shoga when ready to serve with sushi or other dishes. Store leftovers in the refrigerator.