Hello there vegans! With this viral pandemic in our midst, it is of great relevance for us to utilize what we have in our surroundings.
Therefore, plant trees and vegetables in your vacant lots or even in a big container. Soon, you will harvest the fruits of your labor. Yesterday, I've seen that there are enough ripe citrus fruits beside our kitchen so I thought of plucking some for my lemonade. It's nutritious and rich in Vitamin A.
The second photo is my homemade pickled papaya. It's a good preparation to sustain while on quarantine.
You need the following:
1 medium sized raw green papaya, shredded.
1 ginger, sliced in thin strips
4 bell peppers, sliced
2 carrots, thinly sliced in different designs if you like
2 large bulb onion, sliced
2 cloves garlic, sliced not minced
2 cups vinegar
1 3/4 cups granulated sugar
Instructions:
First, sprinkle with 4 tablespoonful on the shredded papaya. Place it on a white flour cloth and squeeze out the juice then wash it afterwards.
Put the grated papaya in a flat surface where you can hung it outside to air-dry for about 30 minutes only. The process is called blanching. This step will keep the papaya crispy.
While the grated papaya is on air-dry, you may proceed with the process of fermentation.
Boil vinegar and sugar in low heat stirring gradually until sugar is dissolved. Add a bit of salt to balance the sweet n sour taste.
Mix all ingredients with the air-dried papaya. You may now place it in a sterilized bottle to make it last for days. Keep it refrigerated.
Prepare a mason jar or bottles with tight covers.
This is a cross-post for "Tasty Tuesday" by 
Keep safe everyone!
Till then,
