How To Make Fermented Green Papaya
Fermented green papaya is so good for you! Fermented foods and cultured vegetables in general are really great health tonics, and the crazy thing is that they’re also soooo easy to make! They’re essential when trying to heal leaky gut, and for anyone who has any obvious kind of digestive issue (think Irritable Bowel or IBS, Crohns, indigestion etc), cultured and fermented foods are invaluable.
If you have gut issues, why not try this gluten free sourdough bread? Because it’s fermented, it’s easier on your digestive system and it tastes great! If you want to try it, you’ll also need to look at this page where I walk you through how to make a sourdough starter with kombucha.
Now! Back to the topic we started with… 🙂
The Importance Of Our Microbiome
Do you know that we are all less than half human? It’s true! Over 50% of our body is bacteria, and then there are viruses, fungi and parasites. This mixture of other ‘non-human’ species that combine to make up the most of us, is known as our microbiome.
There is a lot of new research coming out about the importance of our microbiome and the harm that antibiotics, medications, food additives, and even cleaning products can cause.
Our microbiome plays a huge part in keeping our immune system healthy, and in turn the rest of our body, and this is where fermented foods such as sauerkraut and fermented papaya can really help us to stay healthier, and even help us to regain our health when needed in this very messy modern world.
Fermented Green Papaya
Fermented green papaya is full of digestive enzymes and good bacteria. It is really simple to make and green papaya is a healthy food in its own right. When green papaya is fermented it becomes even more healthful as the fermenting process increases its nutritional value.
Fermented green papaya is a powerful probiotic superfood that you can make at home. It’s simple, it’s healthy and it’s really yummy!
Fermented Green Papaya
- Large bowl
- Sharp knife
- Large clean jar/s
- 1 Large green papaya
- 1 tbsp Celtic sea salt or Himalayan salt per kilo of papaya
- 4 Cloves garlic Finely chopped
- Grate, shred or chop the papaya using either a mandolin slicer, food processor or similar.
- Mix shredded papaya with the salt and garlic and squeeze firmly until liquid forms in the bottom of the bowl.
- Pack tightly into a fermenting jar making sure that liquid covers the papaya (if it doesn’t add a little salt water brine made with 1 teaspoon of salt to 1 cup of water), cover and leave to ferment for a few days or more depending on taste then store in the refrigerator.
Include fermented vegetables in your diet every day to help keep your gut flora and immune system healthy.
TIP: Using a fermenting jar like this Easy Fermenter Kit will give a much more consistent result as it allows the gases produced during fermentation out, without allowing additional air or bacteria in.