(1) Peel the raw papaya, cut it into pieces or slices. It is recommended to cut it thicker to make it more crisp to eat, 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 small amount of salt and a small amount of sugar into the pot to boil, and then let it cool for later use. Be sure to put it in a cool place, not hot.

(3) Pickled papaya is rinsed in water, and then drained.

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

2. Papain

(1) Cut papaya into such small pieces.

(2) Marinate the sliced papaya and radish with salt (a little more) for about 15 minutes.

(3) Then pour rice vinegar, rock sugar, radish slices and papaya slices and marinate for one night. ps: If you like 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 hot and green peppers.

(2) As long as the 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 cut papaya slices in salt and marinate for four to five hours. You can put 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 the vessel, and pour the white vinegar into it until it is just full of papaya.

(5) Put the right amount of sugar and pepper as you like, cover it with a lid, and you can eat it after one day.