Green Papaya Sauerkraut Food

GREEN PAPAYA SAUERKRAUT

Steps:

• Heat all of the above ingredients except papaya.
• Pack papaya in jars as tightly as you can.
• Pour hot liquid over making sure to"burp" out any air bubbles.
• Wipe rim of jar and put lid on.
• Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.

ATSARA (PAPAYA RELISH)

Steps:

• Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
• Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
• Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

GREEN PAPAYA SALAD (SOM TUM) (VEGAN W/ RAW OPTION)

Steps:

• If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
• Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
• No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
• Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.

GREEN PAPAYA JAM

Steps:

• Heat sugar and water for about five minutes until a syrup is formed. Add grated green papayas and cook slowly over low heat. When mixture thickens, remove from heat and add vanilla and lemon juice. Mix well.
• Pour into jars and seal. Fills two large jars.

ATCHARA (GREEN PAPAYA PICKLE)

Steps:

• If desired, save some small slices of papaya, carrot, and bell pepper to make garnishes like flowers, stars, crescent moons, etc.
• Peel the papayas. Cut them open and scrape out the seeds. Shred or grate the papaya. Place the shredded papaya in a large bowl. Sprinkle over the 1/2 cup kosher salt and mix well, to thoroughly coat papaya. Allow to sit for at least an hour (longer is better; halfway through, mix well again).
• Meanwhile, prepare jars. Use six 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.) Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed.
• Prepare the other vegetables. Shred or grate carrots. Slice tops of jalapenos and remove seeds. Thinly slice red onion, bell pepper, jalapenos, and garlic (mandoline is very useful here). Peel and julienne the ginger. Combine all vegetables in a large bowl. Add the raisins. Mix well to combine.
• Make the brine. Combine the kosher salt, sugar, and vinegar in a pot. Cook over medium heat, only long enough to dissolve the salt and sugar. Turn off heat and allow to cool a little, until it's still warm but you can touch it. (This makes a bit too much brine but otherwise it's not enough!).
• When papaya is ready, transfer it to a colander, and rinse it well under running water. Turn it onto a kitchen towel or cheesecloth, and squeeze tightly to get all the water out of it. Add to bowl with vegetable mixture. Pick the papaya apart so it doesn't clump. Mix well with other vegetables.
• Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture; pack a little tightly; leave about 1/2 inch at the top. Fill each jar with brine, leaving 1/4 inch space at the top. Gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles.
• If adding garnishes, use the chopstick to poke them down the sides of the jars.
• Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.) Allow to cool. Keep refrigerated.

SAUSAGE & GREEN APPLE SAUERKRAUT

Steps:

• Drain sauerkraut REALLY well and put in a large saucepan.
• Add 2 cups of water, bullion cube, caraway seeds, Chablis, apple, onion and sausage; bring to a boil.
• Turn down the heat and allow to simmer, covered for at least 30 minutes stirring occasionally.