What is papaya acid? How to make papaya acid

People who have been to Guangxi like to eat the unique papaya acid there. After eating it, they also want to pickle it themselves when they go home. In fact, papaya acid is pickled cabbage made from papaya. It is sour and delicious, and can stimulate the appetite and help digestion. If you want to learn more about what papaya acid is and how to make papaya acid, you can refer to the detailed introduction of papaya acid below.

What is papaya acid

Papaya acid is the most famous local specialty of Wuxuan area in Guangxi. It is a side dish for rice and also a kind of pickled vegetable. It is a delicious ingredient made from papaya as the main ingredient and obtained after pickling and fermentation. It not only retains the rich nutrition in papaya but also is sour, crisp and tender. It tastes particularly good, can remove greasiness and also stimulate the appetite and help digestion.

How to make papaya acid

1. When making papaya acid, you need to prepare a green papaya. The green papaya should not be too raw or too ripe. It should be slightly soft when pressed by your hand. Then prepare an appropriate amount of pure water, 45 spoons of white sugar, an appropriate amount of rice vinegar and table salt, and an appropriate amount of chili. Finally, prepare a clean glass bottle.

2. Peel the prepared green papaya, cut it into slices and put it in a clean bowl. Add appropriate amount of table salt and mix well, then marinate. After the papaya inside becomes soft, grab it with your hands to squeeze out all the water in the papaya, then pour out the water and continue to rinse with pure water. Rinse the pickled papaya repeatedly 2 to 3 times.

3. Dry the surface moisture of the rinsed papaya, then put it into the prepared clean glass bottle, add the prepared white sugar, and then put in the prepared rice vinegar (the amount of rice vinegar should be enough to completely immerse the papaya), then put in the prepared chili, cover the glass bottle, shake it with your hands and put it in a warm place to soak for two or three days, the papaya will be flavored, and the papaya inside will be fermented in about 10 days. At this time, the papaya acid is ready and can be taken out and eaten directly.

Today, I focused on introducing some knowledge related to papaya acid. Not only did I let you know what papaya acid is, I also introduced the production method of papaya acid, so that you can learn how to make papaya acid. In the future, if you want to eat papaya acid, just try to make it yourself.