(1) Peel, cut or slice the raw papaya. It is suggested to cut it coarsely to make it more crisp, and then marinate it with salt for 20~30 minutes to remove the astringency of papaya.

(2) Put all the water, white rice vinegar, a little salt and a little sugar into a pot to boil, and then let it cool for later use. Be sure to keep it in a cool place, not hot.

(3) Rinse the pickled papaya with water, and then drain the water.

(4) Put the papaya in cold white rice vinegar water, then put a few peppers on the spicy food you like to eat, soak for one night ~ ~ The next day, the crispy and sour papaya can be eaten.

2. Papain

(1) Cut papaya into such small pieces.

(2) Marinate the cut papaya and radish with salt (a little more) 15 minutes or so.

(3) Then pour rice vinegar, crystal sugar, radish slices and papaya slices and marinate for one night. Ps: If you like something a little spicy, you can put one or two millet spicy.

3. Sweet and sour papain

(1) One papaya, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of sugar, and three or four red and green peppers.

(2) As long as papaya is raw and crisp, peel it and cut it in half. Remove the core with a hard spoon and slice it.

(3) Put the sliced papaya into salt and marinate it for four to five hours. You can add more salt, as long as the astringency in the raw papaya is removed.

(3) Wash the pickled papaya with clear water.

(4) Put the papaya into a vessel and pour in white vinegar until it is just full of papaya.

(5) Add the right amount of sugar and pepper as you like, cover it, and eat it after one day.