Fermented green papaya / pawpaw/ paw paw
Mix a base of grated green papaw and carrot, massage with salt
Add chopped: coriander, shallots including the green and basil, minced: lemongrass and optional chili and sliced cherry tomatoes (not too ripe).
Massage in lemon or lime juice and a touch of salt.
Sealed air tight and left at room temperature.
Leave to ferment – check at 3 days and then store in the refrigerator.