Ginger Pickle
Ginger Pickle
Description
This recipe blends two key Ayurvedic flavors: amla rasa (sourness) and lavana rasa (saltiness). Sour foods stimulate digestion and appetite but can generate heat in excess. Salt supports mineral absorption and hydration, while fermentation enhances ginger’s nutrients. Keep a jar of pickled ginger in your fridge—it adds a bright, flavorful pop to complement all other rasas.
NOTE
This recipe adapts well to fresh turmeric or mango ginger—try making a pickle with either.
Ingredients
7 oz (200 g) MAKES
- 1 cup (75 g) ginger, peeled and julienned
- 4 (6 g) green chiles, sliced thin
- ½ tsp (1 g) lime zest
- 10 Tbsp lime juice (about 5 limes)
- 1½ tsp (10 g) pink salt
- 2 Tbsp (30 ml) apple cider vinegar
Directions
-
Step 1
Mix all the ingredients in a bowl. -
Step 2
Add the mixture to a clean glass jar with a lid and cover. Leave to ferment in a cool dark place for up to 24 hours at room temperature before refrigerating. Serve alongside any meal.
About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
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