Naturally Pink Beni Shoga｜Ginger Pickled in Ume Vinegar
This sugar-free, additive-free beni shoga is made simply with young ginger and ume vinegar. Naturally pink and full of summer brightness, this homemade pickled ginger adds gentle zest to noodles, rice bowls, and more. Vegan, simple, and soothing.
Equipment
- cutting board
- Sharp knife
- Clean glass jar with non-metal or coated lid
- Spoon or peeler optional
Ingredients
- Young ginger – as much as desired
- Ume vinegar white or red – enough to submerge the ginger slices
- Note: Store-bought ume vinegar is fine. Red ume vinegar with shiso will give a deeper pink.
Instructions
- Wash and slice the ginger: Rinse the ginger well and wipe off any moisture with a clean towel. Slice thinly to your preferred thickness.*You can leave the skin on or lightly scrape it off with a spoon if desired.Young ginger
- Pickle: Place the sliced ginger in a clean glass jar. Pour ume vinegar over it until fully covered.Ume vinegar
- Refrigerate: Let sit in the refrigerator for a few hours or overnight. Once the ginger turns pale pink, it’s ready to enjoy.
Notes
- Storage: Keeps in the fridge for 7–10 days. Always use clean utensils to avoid contamination.
- Ginger variations: Thin matchsticks for yakisoba, minced for rice or salads.
- Flavor: White ume vinegar (白梅酢) brings mild salinity; red ume vinegar (赤梅酢) adds aroma and color.
- Optional: A touch of raw cane sugar or maple syrup can be added for a mild sweetness, if desired.
- Lid caution: Ume vinegar is quite acidic. Avoid direct contact with metal lids—line with parchment or use non-metallic lids if possible.