1 medium green papaya
approx 3 pounds, peeled, seeds removed, and julienned or shredded
½ red bell pepper, burnt – made to sweat – skin removed and sliced long
1 medium carrot, shredded
1 ½ inch piece ginger sliced thin
2-3 garlic pods sliced thin
1 ½ cup apple cider vinegar, ½ cup sugar substitute
2 tabs sea salt
½ cup pineapple juice
1. Squeeze papaya juice, put the green papaya in a flat dish , spread and dry in the sun for one hour.
2. Combine vinegar, sugar substitute, salt, in a small saucepan and simmer till everything dissolves.
3. Add pineapple juice and mix well. In the same flat dish (in which papaya is kept to dry) combine rest of the vegetables, and add this liquid mixture, press with a heavy substance (as shown in class) for 1 hour.
4. After 1 hour this khimchi can be stored in the fridge for up to 2 weeks.