As an organic grower, one of the perks is having abundant produce to cook and eat during our harvest season. Currently, we are still waiting to harvest our winter crop and I don’t have any free produce. In the mean time, what am I cooking with?
In our area of south Texas, papaya grow like weeds, their seeds spread by the numerous birds who peck at the ripened fruit. The papaya seeds are easy to propagate, and I have 10 plants in my backyard that we grew from seed.
Papaya, while they are still green, have a very high amount of resistant starch which is a bonanza for beneficial gut bacteria. I decided to enhance the benefit even more by making kimchi out of them.
First you peel and seed the green fruit.
Cut into to strips, then into cubes.
I left my jar out for 4 days to maximize fermentation. My family commented they prefer a slightly fresher version. My gut, on the other hand, is thanking me for the extra time I had the papaya kimchi out on the counter.
I hope you try making it yourself if you have access to green papayas. DO NOT attempt to make it with ripe fruit!