【Papaya Daigo' Rokkyo Kimuchee】

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub the skin of both papayas until they are clean then use a peeler to remove skin.

Step 2

Cut the short side once then cut the point. Cut the long side. Remove the innards of the papaya.

Step 3

Along the short edge, cut thin slices.

Step 4

When you are done cutting, place in the bowl. Sprinkle ¼ cup or 72 grams of salt and the water over the papaya and mix well. Cover with plastic wrap and set aside for an hour. This will draw out some of the moisture from the papaya.

Step 5

Empty the papaya into the colander and rinse well. Wash the glass bowl.

Step 6

Transfer papaya back to the glass bowl. Add the vinegar, water, sugar, and salt. Mix thoroughly. Add hot pepper. Taste then add more pepper if you want it more spicy.

Step 7

Divide the papaya between the four mason jars. Divide the pickling solution. Cover then fridge for two weeks to soak through.

Step 8

Peel daikon radish and cut it in half lengthwise

Step 9

Put the daikon, belacan, unseasoned rice vinegar, sake, dried sea asparagus, and monkfruit in a resealable plastic bag, rub well.

Step 10

Separate the chopped onions and place them in a sterilized glass jar.

Step 11

Combine the water, coconut amino, vinegar and sweetener in a saucepan and boil over low to medium heat until the sugar dissolves (about 2-3 minutes). Stir often.

Step 12

Pour the brine over the onion and close the lid. Leave at room temperature for 3 to 4 hours then refrigerate. Leave for a day.

Step 13

Mash, combine ingredients in a bowl and refrigerate overnight.

Step 14

Mix all ingredients together.

Step 15

Let the mixture marinate for an hour to allow the flavors to meld.