Fermented papaya
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Shredded green papaya massaged with salt and garlic and fermented into a crunchy, tangy relish. Not for pregnant women.
Ingredients
- 1 medium green papaya (about 500g after peeling and seeding) grated or finely shredded
- 1 tablespoon sea salt (non-iodised)
- 2–3 cloves garlic finely sliced (optional)
Equipment
- mason jars
- fermentation weight
- mixing bowl
Directions
- Peel and seed the papaya, then grate or shred it into thin, even strips.
- Put it in a large bowl with the salt. Massage firmly for 3–5 minutes until juice runs out when you squeeze (or let it sit for 10–15 minutes).
- Stir in the garlic if you are using it.
- Press firmly into a clean 1-litre jar until the liquid rises above the papaya, leaving a 4–5cm gap at the top.
- Hold the papaya under its liquid with a weight. Cover loosely and ferment at room temperature, out of direct sunlight.
- Start tasting on day 7; it is mildly sour at one week and almost vinegary at three.
- Refrigerate when the flavour is to your liking.
Notes
Ferments 1–3 weeks; keeps up to 6 months in the fridge. Safety: green papaya is traditionally considered a uterine stimulant and is not recommended for pregnant women in large quantities. Discard if moldy, slimy or off-smelling.