Easy to prepare, delicious and super healthy. For the first part, check this link: https://youtu.be/BJHwSw1UUl8
Clean your hands and nails before you start to do it. I better say it here at the beginning 🙂
Sauerpawpaw Fermented Pawpaw Papaya The Recipe:
1. Green pawpaw or papaya, skinned, cleaned and shredded on the largest holes of your shredder 2. Salt, 1 flat tablespoon per 1 kg shredded pawpaw 3. Garlic, cleaned and chopped or shredded on the smallest holes of your shredder.
Mix shredded pawpaw with salt and garlic in a large plastic bowl while pressing and squeezing it with each move with your hands. Press to the bottom of the bowl and leave covered for about 30 minutes. Move and press it into a fermenting jar firmly so the entire juice stays on top of the jar. You should have enough juice to cover the shredded pawpaw in the jar. If not, boil one cup of water with one teaspoon of jar, cool down and add to the jar.
Important: No pawpaw pieces should float on top. All your fermenting veggies should always be kept under the juice so they have no air contact.The best is to cover the pawpaw with some clean cabbage or kale leaves. I have once kept it under the fluid with some celery sticks. it works as well!
Let it ferment until ready. It takes about 10-14 days. Keep in fridge from then. Enjoy!
Once you started to use this fertilizer, you will be amazed about the result! Especially if you don’t have the best and richest soil or you just started with growing veggies, this simple and natural fertilizer will help you to grow the best, strong and healthy veggies.
Important! Never put any manure on top of the soil. The manure, especially if not composted long enough, may contain bacteria and pathogens that are harmful to humans, such as salmonella and E. coli. If you put the manure on top of the soil, your plants and produce may get contaminated and you may get sick. The roots need it, not the top of the plant.
The tub where you prepare your fertilizer needs to be water tight so no water can get in or out.
Place the tub in a far corner of your garden where you usually don’t sit. It might smell at the beginning if the lid is not 100% air-tight.
Once you start use this fertilizer, you will be amazed about the result.
This video shows how we have built our mesh greenhouse from scratch. To build it, we have used the following materials: 5 slippers 3m x 250mm x 50mm (for the veggie patch walls/edges inside the greenhouse 22 pcs size 4.80m x 70mm x 35mm (for the frames) 12 pcs size 4.8m x 100mm x 12mm (for the veggie patch walls/edges attached to the frame and outside where these two different nets meet. The net is a High Density Polyethylene (HDPE). HDPE is used to make bottles for fruit juice, milk, water and kitchen cleansing products, 50 mesh 80 GSM so totally save for growing veggies. If you are in Australia, you can contact me if you want to buy this mesh.
Delicious snack, great as a side dish or on a sandwich. Very healthy as an entree. This pickles should are simply something super special. Try it and you will love it straight away 🙂 I will make a video soon of all the steps how I do it but in the meantime, here is the recipe 🙂
Green Pawpaw Pickles
2 kg green pawpaw, cleaned and grated on the largest holes of the grater
1/4 cup salt
1. Combine, cover the bowl and leave in the fridge over night.
2. On the next day, place in a cheese cloth or clean tea towel, rinse under clean water and squeeze to get as much fluid out as possible and move back into large bowl. Spread 2 tbsp whole pepper and put aside.
3. Bring to boil 3 cups of vinegar with 1.5 tsp salt and 1.5 cups raw sugar. Put aside.
4. Clean, grate and add to the prepared pawpaw:
2-3 large fresh turmeric fingers
1 ginger knob
1 capsicum (optional)
2 large onions, red or white, cut thinly lengthwise
10 cloves garlic, cut into slices
chilies (I leave the amount of chilies up to you), cut into thin strips
5. Combine all ingredients except the vinegar brine.
6. Move the veggie mix into clean and sterilized jars
7. Pour in the cool vinegar brine and seal the jars.
8. Leave in a fridge for at least 5 days before serving.
You can keep it in fridge up to 2 months. ENJOY!
If you want to see how I sterilize the jars, see this video here:
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