|Mixing in the vinegar|
|Sliced papaya with seeds inside|
- 2 large green papaya
- 1 red pepper
- 3 inch piece ginger
- 8 cloves garlic
- 1 carrot stick
- 3 cups white vinegar
- 5 Tbsp white sugar
- 5 Tbsp brown sugar
- Storage container (I used clean pasta sauce jars)
- Shred papaya, sprinkle lightly with salt, and squeeze excess water. Place in bowl and set aside.
- Place vinegar and both sugars in sauce pan. Bring to a boil to dissolve sugar. Take off heat and set aside.
- Julienne red pepper and ginger. Slice garlic and carrot.
- Mix veggies with papaya. Pour vinegar/sugar mixture into bowl. Mix well
- Place mixture in storage container ensuring the majority of vegetables are submerged in brine.
- Refrigerate for at least a week before serving.
My asian-at-heart husband loves this. He loves it almost as much as he loves me. It's not totally authentic but Justin thinks it improves with age. We enjoy it with any fried or cooked meats with rice and a splash of soy sauce. One, almost two jars have disappeared. Perhaps another trip to the market is in order.
My recipe was adapted from here.
|Finished Product. So good!|
Justin had some good food to survive my week-long lieu from the kitchen. He had some culinary adventures of his own..but you'll have to ask him about it.
I'm still recovering from Dengue. All that remains is a bit of fatigue. Surprisingly, I still love Grenada. Not surprisingly, I hate mosquitoes more now than I ever have before. A war has been declared with mosquitoes being my sworn rival. I'm planning on winning. :)