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.
Equipment: Glass jar with lid, big enough to fit 2 cups (or 375 ml) of liquid.
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 and seal it. Leave to ferment in a cool dark place for up to 24 hours at room temperature before refrigerating. Serve alongside any meal.
Substitutions: Make a version of this pickle with turmeric or mango ginger.
Serve It With: Add to a Hippie Bowl, or serve with Beet Millet Pulao or Beet Rotis. Sprinkle a few pieces on top of lentil stews and dals.
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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