Ingredients:
- 1 lb fresh gingerroot
- 3/4 cup umeboshi brine (umeboshi is pickled plums, for this recipe we need the juice from bottle)
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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0.09 Kcal (0 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 581.39mg | 24% | |
| Potassium | 1.23mg | 0% | |
| Total Carbs | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 4.6 Kcal (19 kJ) | ||
| Calories from fat | 1.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 31007.2mg | 24% | |
| Potassium | 65.4mg | 0% | |
| Total Carbs | 0.6g | 0% | |
| Dietary Fiber | 0.4g | 0% | |
| Protein | 0.6g | 0% | |
| Vitamin C | 3.6mg | 0% | |
| Iron | 0.6mg | 0% | |
| Calcium | 54.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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