Green Papaya Sauerkraut Recipes

ATSARA (PAPAYA RELISH)

Atsara (Papaya Relish) image

This Filipino relish is made normally with very fresh green papayas. Sauerkraut can also be used.

Provided by lola

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P1DT1h30m

Yield 10

Number Of Ingredients 11

Ingredients

4 cups grated fresh green papaya
¼ cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 28.2 g, Fat 0.2 g, Fiber 1.7 g, Protein 1 g, Sodium 241 mg, Sugar 24.7 g

GREEN PAPAYA SAUERKRAUT

Green Papaya Sauerkraut image

Make and share this Green Papaya Sauerkraut recipe from Food.com.

Provided by Ambervim

Categories Low Protein

Time 30m

Yield 6 quarts

Number Of Ingredients 4

Ingredients

2 cups water
1/2 cup salt
1 cup vinegar
24 cups papayas, shredded

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.

Nutrition Facts : Calories 256.5, Fat 1.5, SaturatedFat 0.5, Sodium 9480.7, Carbohydrate 62.8, Fiber 9.9, Sugar 45.4, Protein 2.7

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