We seem to have an abundance of green papayas these days that leads me to think of ways to use them. Green papayas are used in Philippine cooking as one would use zucchini or chayote or squash. We use it in dish called Tinola. See https://myfoodscenes.wordpress.com/2012/07/29/chicken-tinola-with-malunggay-moringa-chicken-soup/. Actually green papaya is typically used on this dish.
Instead of making more Pickled Green Papaya https://myfoodscenes.wordpress.com/2012/12/06/pickled-green-papaya-papaya-atchara/, I decided to experiment on green papaya as kimchi. The result actually surprised me. We’ve had lighter and sweeter kimchi made of radish and carrots in Korean restaurants and this resulted in similar taste.
Instead of using a mandolin, I used a vegetable peeler to make very thin slices of the green papaya, about 3 cups. As in kimchi, I salted the papaya, left it for about 20 minutes, rinsed in water and squeezed dry.
For the kimchi spices, I used:
- 1 whole cloves of garlic
- 1 inch thick of ginger
- 2 T Korean kimchi red pepper
- 1 T sea salt
- 1 bunch green onions
- 1/2 c sugar
- 1/4 c white vinegar
Heat the vinegar, salt and sugar until the salt and sugar are dissolved. Cool. Using a mortal and pestle, mince the garlic and ginger. Slice the green onions about 1 inch long. Mix everything in a glass bowl. Arrange in a container. I took several slices and rolled them in a rosette. Store in the refrigerator.