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.
Pickled green papaya is a Filipino favorite accompaniment to fried fish or fried chicken, which makes this a perfect hostess gift when visiting a Filipino home. This requires to use very firm but mature green papayas.
You will need:
- 2 sterilized mason jars.
- very firm but mature green papayas, grated using a mandolin, 4 cups.
- 3 T coarse salt
- 1 carrot,sliced or cut into julienne strips.
- 1 red or green sweet pepper, sliced thinly
- 1 whole cloves of garlic, sliced
- ginger, about 2 inches long, sliced in fine julienne strips
- 1/2 cup chopped red onions or if using the small red onions, sliced thinly
In a very clean bowl, put the grated papaya, 3 T coarse salt and enough filtered water to cover the papaya. Let it sit for 15 minutes. Discard the salted water. Rinse with cold filtered water. Drain. Using a piece of cheesecloth, squeeze the water out of the papaya until dry. Transfer to a very clean and dry glass bowl. Add all of the other vegetables and mix. Cover and refrigerate.
Meanwhile, prepare the sweet pickling solution. In a non-reactive pan, bring the following into a boil:
- 1 c white vinegar
- 1 1/2 c granulated sugar
- 1 T sea salt
- 1 T ground black pepper
Boil until the salt and sugar are dissolved.
Cool. Once completely cooled, pour the sweet pickling solution into the papaya mixture. Mix to incorporate the vinegar-sugar solution into the papaya mixture.
Fill the mason jars about 1 inch below the rim. Cover with the syrup. Close tightly and refrigerate.
You may also boil the filled and covered jars for 30 minutes to sterilize so it would not require refrigeration until the jar is opened. If you opt to do this, please follow a proper canning procedure.
You may also enjoy this with Beef Tapa.
The mango season here in Florida lasts from late June through early September. Making pickled mangoes from fruits freshly picked from a farm is truly a luxury. But for those who have no access to a mango farm, select green and very firm mangoes from the store. For those interested, fruits maybe ordered from the farm we went to: http://www.ericksonfarm.com/home.html. We know the family who owns the farm but most of all I like it that they use food grade sprays on their trees and they employ local help!
Sterilize everything that will be used. In a pot of boiling water, put the jars and lids and boil for 2-3 minutes, remove and set aside to dry. Do the same for the vegetable peeler and knife. When done, pour the boiling water to the chopping board and any work bowl.
In a pot, preferably glass, boil the brine solution until the salt and sugar are dissolved. Cool.
- 4 parts water
- 1 part sea salt
- 1 part sugar
Meanwhile, peel the mangoes, slice the flesh about 1/8 inch thick. Pack the mangoes on the jar tightly. Whole chili peppers or jalapeno, washed and dried, may be added. For this batch, I used Habanero peppers which is extremely hot. Reserve the chili for the chili lovers in your home. Strain the cooled brine solution into the jar. Cover tightly and store in the refrigerator for 2 days before enjoying.
My family likes to pair this with fried or grilled fish or beef tapa. Beef tapa is a Filipino version of cured beef but that’s a discussion for another day.
This would make a wonderful hostess gift. I like to wrap the top of the jars with a piece of cloth (I save scraps from my sewing projects) tied with kitchen twine to give away as gifts from my kitchen.