Lacto Fermented Papaya - Pickled Green Papaya - Fermented Pickled Raw Papaya | Skinny Recipes

pickled papaya is easy to make at home and you can make the most gut friendly probiotic rich papaya pickle at home. Lacto fermented pickles are a great way to include gut friendly probiotics in your diet. You can use them in salads, chutneys, as a topping to pizza, sandwich etc. green chilli pickle recipe. #fermentation #papaya #pickle #glutenfree
Ingredients:
raw papaya, grated
3% salt of the weight of the grated papaya
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allow it to ferment in room temperature for 3-5 days. Fermentation time greatly depends on the climate of the place you live in, so keep an eye on it after the 3rd day.
After 3-5 days transfer to the fridge, where it will stay good for up to a year. The brine aka the salted water will have a tangy sour taste. There is no need to add vinegar as after fermentation, the papaya will have a vinegar taste. The natural process of fermentation gives it the vinegar taste thus no added vinegar is needed when making fermented pickles.

Note: if you notice any fungus formation on top. Discard the batch.
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Hi! I am Nisa Homey and I live in Kerala. Welcome to Skinny Recipes - YouTube's first Indian Healthy Cooking Channel. With over 25 years of experience in Indian cooking and baking, I started Skinny Recipes in March 2016 where I share healthy and nutrient dense recipes for weight loss and weight management with easily available ingredients. With my healthy recipes you can cook better & more often at home.
I do not use refined products in my recipes. Whether you are a beginner in cooking or an experienced cook or looking for healthy recipes; Skinny Recipes will help in cooking food in the traditional and healthy way. The recipes are healthy, easy to make, nutrient dense, and made with locally available ingredients. Join me and change your lifestyle with my recipes & tips.
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DISCLAIMER: This is not a sponsored video and this product was bought with my own money.
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Copyright (c): nisahomey.com, this recipe is developed and first published by Nisa Homey

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