Filipino pickled green papaya (Atchara)

1. Peel and deseed the green papaya and grate it coarsely or cut it into very thin strips.

2. Rub the grated papaya with 2 tablespoons of salt, leave for 1 hour, then rinse in cold water and squeeze hard in a clean tea towel.

3. Cut the carrot into thin strips, the pepper and onion into thin slices and the ginger into matchsticks; slice the garlic.

4. Bring the vinegar to the boil with the sugar, salt and peppercorns and simmer until the sugar is completely dissolved; let it cool to lukewarm.

5. Mix the papaya with the vegetables, pack into sterilised jars and pour over the warm pickling liquid to cover.

6. Seal and refrigerate for at least a day before serving with grilled meat and fried dishes.

Tip: In the Philippines it is the essential tangy partner for rich fried food (lechon, fried fish). It keeps for up to a month in the fridge; if you can't find green papaya, use firm, young kohlrabi.