'Green Papaya here is very expensive and very hard to find at Asian grocery. When I’m lucky to find them, I have to keep them fresh and eat them all with no waste. This video will show you how I did for 1 papaya. Start from keep them fresh until you ready to deal with them. I wrap them with aluminum foil and keep in the fridge for 45 days until I have time to make them. Maybe longer if you can wait that long. • Some I will make papaya salad (Somtum) very well known as street food in Thailand • Some I will make pickled papaya for a side dish ready to eat with main dish or snack. • Some I will make Lacto-Fermented Papaya that is tangy, crunchy, and rich in probiotic and will keep in the fridge for months with all their enzymes and vitamins. You can then eat them as pickled or make them as a Thai papaya salad later. Ingredients for papaya pickled (adjust for you taste) • Julienne papaya & carrot after salting process • 2 tbsp raw honey • 1 tbsp raw apple cider vinegar • A pinch of sea salt or Himalayan salt • Garlic, ginger, onion diced or spice you like • Mix everything well and keep in the fridge. This is ready to eat. Ingredients for Lacto-Fermented Papaya • Julienne papaya & carrot after salting process • Cabbage Leaf or any Leaf that you have to cover • Salt solution: 1 tsp sea salt / 2 cup water, 3 tbsp Veg Juice to jump start. • In the video I use 3 times of salt solution Instruction to prepare papaya & carrot 1. Peel and use spoon to clean inside of papaya, we don’t need soft texture (this part bitter) then soak in cold water for 20 minutes and wash thoroughly. 2. Cut papaya in to big chunk for Lacto fermentation or use a knife or julienne peeler. Shred or cut into small chunks for quick pickled. I keep some in the fridge soaking in cold water to make papaya salad, this will stay fresh and crisp for 3 days. 3. Salting process (1 cup sea salt / 10 Lbs. vegetable), Set aside for 1 hour, this process will soften the vegetables and draw out moisture. 4. Wash and rinse papaya & carrot 2-3 times and squeeze water out 5. This is ready to go for pickled and lacto-fermented uses. Instruction for Lacto-Fremented papaya & carrot 1. Fill the jar with papaya & carrot, garlic 2. Fill up the jar with the salt solution. 3. Use cabbage leaf or small bowl to weigh under the brine to prevent mold. 4. Cover with coffee filter. 5. Set the jar in the bigger container to catch overflow. 6. Put in a warm, dry, & dark place to Ferment (60-75°F is preferred) (3-4 days) 6. Day 4 Done!!!*, It should be very fizzy and the liquid should appear cloudy 7. Crispy & crunchy, slightly sour, salty, tangy, put into fridge to slow fermentation. Enjoy!! * Temperature here around 68 f or 20 c A cooler room will slow fermentation while a warmer room will speed it up. Fermented veg. juice will speed up process learn more here https://youtu.be/tnYC0I8Npqw ** The basic ratio of sea salt to water (chlorine free) for a brine is: • 1 tbsp salt / 2 cups of water, (1 tbsp = 3 tsp) • 1 tsp Sea Salt, 2 cups Water, plus 3 tbsp Fermented Veg Juice • 2 tsp Sea Salt, 4 cups Water, plus 1/4 cup Fermented Veg Juice #pickledvegetables #papayasalad #fermentedpickles'
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