Achara

Ingredients:

2 large green papayas, shredded into thin flat pieces
coarse salt
3/4 cup vinegar
3/4 cup brown sugar
dash of ground black pepper
6 native onions, chopped
1 knob ginger, diced small and thinly
1 red bell pepper, sliced into half-inch silvers
dash of salt

Procedure:

1. Mash the papaya in salt. Rinse under running water and squeeze liquid off. Mix papaya with remaining ingredients and allow to ferment in a large bowl.
2. Keep at room temperature (outside the refrigerator) for at least four days. Spoon into clean bottles. You can pretty-up the bottle with colored paper and/or ribbons.

Look for unbranded bottles (about 150 ml capacity) to use for packaging.
Makes 5 bottles.