Sauerpawpaw NOT Sauerkraut Part 2 of 2 – Fermenting Green Pawpaw Papaya …

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Easy to prepare, delicious and super healthy. For the first part, check this link: https://youtu.be/BJHwSw1UUl8

Clean your hands and nails thoroughly before you start the process. I better say it here at the beginning 🙂 You can also use one-way food-grade gloves.

Sauerpawpaw – Fermented Pawpaw Papaya The Recipe:

Important: Clean your hands and nails thoroughly before you start the process. I better say it here right at the beginning. You can also use one-way food-grade gloves.

Ingredients:

  • Green pawpaw or papaya, skinned, cleaned, and shredded on the largest holes of your shredder
  • Salt, 1 heaped tablespoon per 1 kg shredded pawpaw
  • Garlic, cleaned and chopped or shredded on the smallest holes of your shredder.
  1. Mix shredded pawpaw with salt and garlic in a large plastic bowl while pressing and squeezing with your hands. Press to the bottom of the bowl and leave covered for about one hour.
  2. 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 (filtered is always better) with one teaspoon of salt, cool it down, and add to the jar.

Important: No pawpaw pieces should float on top. All your fermenting veggies have always to be submerged. The best is to cover the pawpaw with some clean cabbage or kale leaves and add some weight on top. I usually use a small jar with water.

Let it ferment in a dark place until ready. It takes about 10-14 days depending on the outside temperature. Move into the fridge and keep up to three months if not gone before then. Enjoy!

Note! I am doing sauerkraut exactly the same way. Simply replace Pawpaw/Papaya with White Cabbage and follow the recipe above.