If by red and white pickled ginger you mean the two common Japanese styles:

• White/Pink Pickled Ginger (Gari) – served with sushi.
• Red Pickled Ginger (Beni Shoga) – served with yakisoba, takoyaki, gyudon, and curry.

Here are detailed recipes for both.

1. White Pickled Ginger (Gari)

Ingredients

• 250 g young fresh ginger
• 1 tsp salt
• ½ cup (120 ml) rice vinegar
• ¼ cup (50 g) sugar
• 1 tsp salt

Equipment

• Sharp knife or mandoline
• Sterilized glass jar

Instructions

Step 1: Prepare the Ginger

1. Wash the ginger thoroughly.
2. Scrape off the thin skin with a spoon.
3. Slice very thinly across the grain.

Step 2: Salt the Ginger

1. Sprinkle 1 tsp salt over the slices.
2. Mix well and let rest for 30 minutes.

Step 3: Blanch

1. Bring water to a boil.
2. Add ginger slices and boil for 1–2 minutes.
3. Drain and allow to cool.
4. Gently squeeze out excess water.

Step 4: Make the Pickling Liquid

1. Combine:
   • Rice vinegar
   • Sugar
   • Salt
2. Heat gently until dissolved.
3. Let cool.

Step 5: Pickle

1. Place ginger in a sterilized jar.
2. Pour the vinegar mixture over it.
3. Ensure all ginger is submerged.
4. Seal and refrigerate.

Maturation

• Good after 24 hours.
• Best after 3–5 days.
• Keeps 2–3 months refrigerated.

Flavor

Sweet, mildly sour, and refreshing. Young ginger naturally develops a pale pink color during pickling.

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2. Red Pickled Ginger (Beni Shoga)

Ingredients

• 250 g young ginger
• 1 tsp sea salt
• ½ cup (120 ml) plum vinegar (umezu) or red shiso vinegar
• Optional: a few red shiso leaves

Traditional beni shoga gets its red color from plum vinegar and red shiso leaves, not from artificial coloring.

Instructions

Step 1: Cut the Ginger

1. Wash and peel the ginger.
2. Cut into thin matchstick-sized strips (julienne).

Step 2: Salt

1. Toss with sea salt.
2. Let sit 30 minutes.
3. Squeeze out the released liquid.

Step 3: Pack the Jar

1. Place ginger in a sterilized jar.
2. Add sliced red shiso leaves if using.

Step 4: Add Brine

1. Pour plum vinegar over the ginger until covered.
2. Seal the jar.

Step 5: Refrigerate

1. Refrigerate overnight.
2. Better flavor develops after 3–7 days.
3. For a stronger traditional taste, allow 2–3 weeks.

Flavor

• Tangy
• Salty
• Sharper than sushi ginger
• Excellent with fried or rich foods.

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Quick Comparison

Storage Tips

• Always use a clean, sterilized jar.
• Keep the ginger submerged in the pickling liquid.
• Store refrigerated.
• Discard if mold, unusual odor, or fizzing develops.

If you’d like, I can also provide a restaurant-style bright red pickled ginger recipe (the type commonly served with shawarma, burgers, and street food in South Asia) using beetroot or food coloring.