Sour is the essential dietary flavor of the season. Sour's effect on the body mimics the astringent quality of the season and, as nature is in a state of contraction during this time, eating of the sour flavor assists the body in closing inward and protecting the center from energetic leakage while also tightening the tissues.
In the world of food, acids are responsible for the sour flavor. Our three main acid sources are citric, tannic and ascorbic acids. Citric acid breaks down minerals and is helpful with digestion. It stimulates bile flow and the breaking apart of fats and proteins thus contributing to liver health. Citric acid can be found in grapefruits, lemons, limes, oranges and pineapples. These are strong cleansing foods. They are anti-microbial and powerful decomposers. They can help clean house inside your body as well as outside. Tannic acid is the one acid found in tea. It is helpful with reducing inflammation, stopping bleeding, treating burns and wounds. Tannic acid has been found to be helpful treating cold sores due to its anti-viral capacities. In addition, tea can be helpful with the digestion of fats, promote overall digestion and is great as an after dinner drink. Remember, don't take your iron supplements with a cup of black tea, the tannic acid will block the iron absorption. Ascorbic acid is another source of the sour flavor. Its main function is to protect the body from cellular damage and support wound healing along with immune function. The highest sources of vitamin C can be found in kiwi, chili peppers, black currants, oranges, lemons, limes, papaya, strawberry, bell pepper, broccoli, brussel sprouts, kale, mustard greens, cauliflower, parsley and thyme.
In addition, fermented foods are sour and strongly support the health and balance of the intestinal tact by re-populating it with beneficial bacterial, They include foods such as: yogurt, kefir, kim-chee, sauerkraut, kombucha, miso, brined pickles of all sorts.
Fermented Brined Pickles Time frame: 1-4 weeks
Special Equipment: Ceramic crock Plate that fits inside crock or bucket Large stone Cloth cover
Ingredients (for 1 gallon): 4 pounds mixed veggies: cucumber, carrot, cauliflower, green beans 6 tablespoons sea salt 2 to 3 heads garlic, peeled 1 handful fresh grape, cherry, oak leaves 1 pinch black peppercorns 1 tsp. each mustard seed and dill seed
Process: Clean and cut veggies into 1 inch pieces. Dissolve sea salt in ½ gallon of water to create brine solution. Stir until salt is thoroughly dissolved. Place leaves and herbs at the bottom of the crock. Add veggies. Pour brine over the veggies, Place the (clean) plate over them, then weigh it down with a clean rock. If the brine doesn't cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
Check the crock every day. Skim any mold from the surface, but don't worry if you can't get it all. If there's mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.