Fermented green papaya is a powerful probiotic superfood that you can make at home. It’s simple, it’s healthy and it’s tasty.
Table of Contents
- 1 large green papaya
- 1 tablespoon celtic sea salt per kilo of papaya
- 4 cloves garlic – finely chopped
Grate, shred or chop the papaya using either a mandolin slicer, food processor or similar.
Mix shredded papaya with the salt and garlic and squeeze firmly until liquid forms in the bottom of the bowl.
Pack tightly into a fermenting jar making sure that liquid covers the papaya completely as it is important to keep them below the brine (if it doesn’t add a little salt water brine made with 1 teaspoon of salt to 1 cup of water), cover and leave to ferment for a few days or more depending on taste then store in the refrigerator.
Include fermented vegetables in your diet every day to help keep your gut flora and immune system healthy.
Tip: Using a fermenting jar like the Primal Pickler with an airlock will give a much more consistent result as it allows the gases produced during fermentation out, without allowing additional air or bacteria in.
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Susie Wilson is a Mum, a writer, a health buff and a bit of a self confessed food-a-holic! Susie has a passion for learning about, creating and of course eating healthy foods. She enjoys sharing recipes, ideas and information about the foods she loves and the things she’s discovered about healthy eating and living. (Contact Author)