Makes 2 cups (500ml)
1 cup (250ml) rice vinegar
½ cup (125ml) water
1 cup (200g) sugar
3 tablespoons salt
1 jalapeño, thinly sliced
3 cloves of garlic, thinly sliced
1 tablespoon ginger, thinly sliced
2 cups (500g) green papaya, grated
Extra: mason jar(s)
In a non-reactive saucepan, combine the vinegar, water, sugar, salt, jalapeño, garlic and ginger and bring to a boil over medium-high heat. Stir to dissolve the sugar and salt.
Meanwhile, fill your mason jars with the grated papaya up to 1” (2.5 cm) from the rim. Divide the hot brine over the jars making sure to cover the papaya. Wipe the rims clean and seal tightly with the lids. Store in the refrigerator for up to 1 month.
BIO
Chef Helmi Smeulders moved to Curaçao more than twenty years ago and is a well-known chef on the island. Modern Caribbean cuisine is at the heart of her business. She shares her passion during unique culinary experiences such as cooking classes, chef’s tables, pop-up restaurants and farmer’s dinners. Smeulders is also an international guest chef, author of two cookbooks and editor in chief of Island Vibes magazine.
Helmi Smeulders Caribbean Chef
Instagram: @caribbeanchef
FB: @helmismeulderscaribbeanchef
https://helmismeulders.com/#culinaryexperience
+(5999) 5200038
