Part of the Ayurvedic tradition is cooking so that all six tastes–sweet, sour, salty, bitter, pungent and astringent–are present in each meal. These tastes answer different needs in the body and mind. Therefore, the presence of all six in your bowl leads to a sense of satisfaction when eating and has a harmonizing effect to the body.

Recently in the Ayurveda clinic, I have had many requests for pickle recipes. In our tradition, the sour taste is considered to be a combination of Earth and Fire elements. It therefore generally lowers vata dosha while increasing digestion, absorption and assimilation of nutrients. Below is a simple pickle recipe for your use.

First, a few words about the sour taste. The Chinese traditions recommend having a small amount of a pickled something a bit before the main meal as a digestive aid. However, be sure not to overdo your pickle consumption! Though delicious, fermented foods such as pickles (as well as yogurt, miso, citrus fruits, rose hips, tamarind and vinegar, etc.)  have a tendency to increase pitta–heat!– in the body. It’s this heat that helps stoke the fire of digestion–or, agni–but, in excess can interrupt other functions in the body and disturb the mind. The sour taste stimulates salivation, promotes appetite and sharpens the mind. Sour foods are generally carminative and diaphoretic as well as rajasic in nature.

Pickles are quite easy to make at home. There are slow-cured pickles and fast ones, vinegar-based pickles and brine-based ones. No need to get out the canning gear to use homemade pickles! A handy tool for pickle preparation is a Japanese pickle press. Find them online or pick them up in Japantown in the city. However, no fancy equipment is necessary to get some delicious pickles going in your own kitchen. Any deep bowl with a plate that fits inside the opening on top will do.

Here is one of my favorite pickle recipes, inspired by our dear friend Valera, a macrobiotic enthusiast. I have tweaked it a bit to my taste.

Ume Vinegar Pickles

1 part ume plum vinegar
2-3 parts water (depending on personal preference)
Napa cabbage
Carrot
Fresh, young ginger

Let napa cabbage and carrot (or your favorite veggies) sit out on the counter 1-2 days, or until slightly limp. (Don’t let them start to rot!) Peel and thinly slice cabbage. Julienne carrot and ginger. Place vegetables in a non-reactive (not metal) pickle press or bowl. Cover with solution of ume plum vinegar and water. Place a plate or cover of some sort over vegetables to press them below the surface of the liquid. Use a weight of some kind to hold them down. Refrigerate.

Pickles will be ready for use in about a day and will keep for 2 weeks or more. If you are careful to keep veggies completely submerged, the life of your pickles will be greatly extended. If a white scum develops, that indicates that not enough vinegar was used or they are going off.

Note: Once submerged in the ume/water solution, the veggies will lose mass dramatically. If you had leftover cabbage or carrot during preparation that would not fit into the container, reserve it. In a day or two, it may easily fit into the jar!

One more thing! If you didn’t get the ratio quite right and your final result tastes a little too vinegary, simply rinse pickles before serving.

Enjoy!