Fermented green papaya is a great way to add green papaya to your daily plate to aid digestion and add a crunchy punch to satiate the senses. It’s readily available year round and if you’re lucky you might already have a few trees growing locally.
Ingredients
- 1L glass flip top jar with silicone seal
- Just over 1kg green papaya
- 1 heaped Tbsp good quality sea salt, we use Celtic (ensure it’s not iodised or contains any other agents)
- 1 heaped Tbsp organic raw sugar (this will be consumed by the microbes)
- Large mixing bowl
- Love 💖
Method
- Wash chopping board, knife, mixing bowl, glass jar with hot water and vinegar, set aside to air dry
- Peel green papaya and deseed
- Thinly slice in a good processor, mandolin or julienne slicer
- Place in large mixing bowl with salt and sugar
- Toss evenly so salt and sugar is mixed through green papaya
- Set aside for 30 mins, massaging is not required
- Check liquids at the bottom of the jar has accumulated
- Start packing the green papaya into the glass jar
- Push firmly to release any air pockets and fill the jar, leaving a 2 inch gap (usually just up to where the jar starts to curve) to allow the expansion of gasses and liquid release
- Seal and lock the jar, give the outside of the jar a quick rinse
- Set an intention on your jar with love 💖
- Place on a plate to capture any leakages and set on the counter out of direct sunlight for a minimum of 14 to 21 days
- Place in the fridge once opened, or store on the counter anywhere up to 6-12 months.
Enjoy!
