http://www.perfectpickler.com/using-your-noodle/ . As I did not have the Rogan Josh, I mixed with the scallions, garlic, grated ginger, kosher salt, 2 crushed Thai chilies and a tablespoon of the unripe papaya seeds. Papaya seeds are very healthy and a little bit of peppery taste. They are anti malaria, can be used as an antibacterial agent for Escherichia coli, Staphylococcus aureus or Salmonella typhi, and is nephroprotective (protect the kidneys) in toxicity-induced kidney failure.
Qua taste, this is probably one of the best pickles I have ever made :D
For your info, in Asia you ll find the ripe papaya with the fruits, and the unripe papaya in the vegetable section
The first week, the pickle is a bit slimy (can probably be solved by adding a crated carrot) but after 2 weeks the slime disappears. I can eat much more of this pickle , than e.g. from my kimchi and saurkraut, it is much easier to make, it is much more orginal, it is MY perfect pickle!!
Another variant: 1 kg shredded unripe papaya + 1 shredded carrot (160gr)+ 3 crushed chili's + 3 gloves garlic, crushed + 1 table spoon grated ginger + 70 gr finely cut scallions + 24 gr kosher salt (2%). Mix all with your hands, let it rest about 10 minutes and crush everything during 10 minutes with a mortar, in order to break the cells open , to facilitate the merger of tastes and the release of the natural juices. Put afterwards all in your pickle pot, if necessary add water till the pot is full, and close the pot. As I live in the tropics, I keep this pot 12 hours in room temperature (30 Celsius) and put then my pickle pot in a reversed "au bain Marie", in a pot with chilled water, and cover this with a lid. Twice a day, I add some ice cubes, to maintain the temperature (approx 25 degrees C), till I can smell clearly the fermentation, and then I put all the pickled stuff in a glass jar in my fridge, where it can stay up to one month.
