1. Pickled papaya cannot be too ripe or too raw, like this kind of green with yellow, it is still hard in the hand, not soft, the soft soaked taste is not good enough to be crispy
2. Peel the papaya, cut and remove the seeds
3. Cut into thin slices, about three or four pieces into one
4. Rinse in cold boiled water and drain
5. Add salt, mix well and marinate for 20 minutes
6. After 20 minutes, a lot of water will be precipitated. After draining, rinse the excess salt with cold water
7. Put the papaya chunks into a dry and clean glass bottle
8. Add Zhitian pepper and rock sugar
9. Pour in white vinegar, the amount of white vinegar should be less than papaya
10. Can be used after marinating for half a day
Tips:Use a clean knife and cutting board to cut papaya.
