Ginger Pickle

A column forThis recipe incorporates elements of both amla rasa, or sourness, and lavana rasa, or saltiness. According to Ayurveda, amla comes from the elements of fire and earth, while lavana is derived from fire and water. And these two flavors often complement each other in many dishes.

When I started my journey with fermentation, I realized there are so many layers of sourness; amla is all about opening up your tastebuds and expanding the range of flavors you can taste in a dish. In the Ayurvedic tradition, sour foods help produce saliva, stimulate the appetite and digestion, and even get emotions going. But in excess, sour foods can cause heat and congestion, weakening the body.

In Ayurveda, salty foods are linked to an enthusiastic attitude and their ability to help maintain and absorb minerals, electrolytes, and water in the body.

All salt is sodium. However, different types of salt are said to have unique properties. Table salt, for example, is highly processed — pure sodium — which can be dehydrating and causes fluctuations in vitals like cholesterol. Complex salts, like pink salt, are more diluted in sodium and can help keep your body mineralized because of the other elements they contain. Fermentation enhances flavors and makes the nutrients of ginger more bioavailable. Keep a jar of pickled ginger in your refrigerator and serve alongside any meal — it’s a great pop of flavors to enhance all the other rasas.