sauerpawpaw (fermented green papaya)
fermented green papaya - sounds too normal
papaya-kraut - doesn't make sense (since it just means "papaya cabbage")
sauer-green papaya - à la sauerkraut (i.e., "sour cabbage")
sauerpawpaw - a little bit amusing
1 green papaya (700g)
2% sea salt (14g)
peppercorns
a few kaffir lime leaves
Start of ferment: 6 August 2020
First tasting: 9 August 2020 (3 days). Little bubbles all round. Flavour - subtle complex flavour, just too weak though. Strange rusting on bits of the leaves - not sure what it is.
papaya-kraut - doesn't make sense (since it just means "papaya cabbage")
sauer-green papaya - à la sauerkraut (i.e., "sour cabbage")
sauerpawpaw - a little bit amusing
1 green papaya (700g)
2% sea salt (14g)
peppercorns
a few kaffir lime leaves
The papaya was freshly plucked just minutes prior to food preparation by poops from a chair. The kaffir lime leaves were from Northey St.
Start of ferment: 6 August 2020
First tasting: 9 August 2020 (3 days). Little bubbles all round. Flavour - subtle complex flavour, just too weak though. Strange rusting on bits of the leaves - not sure what it is.
Second tasting: 15 August 2020 (9 days). Floral/perfumed taste, very pleasant. The pawpaw texture is in between crunchy and soft - it would be nicer if it was either one or the other, though. Rusty leaves no longer a problem - the whole leaf is brownish.
Third tasting (date, remarks):
Third tasting (date, remarks):