Keyword fermented vegetables, green papaya, lacto-fermentation, papaya recipes
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Shredded green papaya massaged with salt and garlic and fermented into a crunchy, tangy relish. Not for pregnant women.
Ingredients
1medium green papaya (about 500g after peeling and seeding)grated or finely shredded
1tablespoonsea salt (non-iodised)
2–3clovesgarlicfinely sliced (optional)
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.