Papaya kimchi, papaya atchar, thai papaya salad

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4 servings

Very Easy

20 min

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Ingredients

1) For Papaya Kimchi :

• 4 cups grated green papaya
• 1/2 cup coarse salt
• 1 cup vinegar
• 2 carrots, thinly sliced
• 1/2 green bell pepper, thinly sliced (optional)
• 1/2 red bell pepper, thinly sliced (optional)
• 1 small ginger, cut into strips
• 5 cloves garlic, thinly sliced
• 1/4 onion, thinly sliced

Pickling mixture:

• 1 cup vinegar
• 3/4 cup sugar
• 1 teaspoon salt

2) For Papaya Atchar, Thai Papaya Salad :

• 2 cups Green papaya (shredded)
• 5-6 cloves Garlic
• Salt to taste
• 5-6 Fresh green-red chillies (roughly chopped)
• 4 Cherry tomatoes (quartered)
• 2 tablespoons Lemon juice
• 2 tablespoons Brown sugar or palm sugar (jaggery) or regular white sugar
• 1-2 tablespoon Fish sauce or anchovy sauce
• 1 tablespoon Tamarind pulp (optional)
• 2 tablespoons Roasted peanuts (crushed)

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Preparation

• 1)Boil the pickling mixture, stirring constantly until sugar is dissolved.Set aside and let it cool.
• Combine grated papaya and salt. Knead together for a few minutes. Put the papaya in a towel and squeeze out moisture. Soak grated papaya in vinegar overnight. Squeeze out as much vinegar from the papaya.
• Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over the vegetables.
• Let cool at room temperature. Cover jars tightly and refrigerate. You can add or omit ingredients as per your liking.
• 2) Peel and halve the papaya. Remove the seeds and grate coarsely. Transfer this into a big bowl and crush lightly with a pestle.
• Take garlic cloves and salt in a mortar and crush with a pestle. Add four fresh green-red chillies and cherry tomatoes and continue to crush. Add the crushed garlic mixture to the papaya along with lemon juice and mix.
• Take brown sugar in the mortar along with fish sauce and tamarind pulp and pound lightly with the pestle. Add this mixture to the papaya mixture and mix. Add crushed roasted peanuts and mix.

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