Beni-shoga is ginger pickled in plum vineger (ume-zu), the brine produced when making umeboshi (pickled plum). The red color comes from red shiso (peri (…more) —Kyoko Ide
Makes 1 cup
- 1cup ginger, peeled and thinly julineed
- 2cups water
- 1/2 - 2/3cups plum vinegar (ume-zu)
- Boil the water in a pot. Put the ginger in the boiling pot of water for 10 seconds or so, then drain (the hot cooking water is now ‘ginger tea’).
- Spread the ginger and let it cool down and dry in a colander, or on paper towel (about 10-15 minutes).
- Put the ginger in a container and pour the plum vinegar to cover. It can be eaten after a few hours (it tastes better after a day or two, though). Store in a fridge.
