COMPOSITION OF PAPAYA (Carica Papaya) KIMCHI

Abstract

This utility model relates to the composition of a fermented food product known as Papaya Kimchi. It addresses the technical problem of limited consumer acceptance of traditional kimchi due to its strong flavor and use of ingredients that may not suit local preferences. The solution is a new composition that uses unripe green papaya as the main ingredient for fermentation because of its firm texture, mild natural sweetness, neutral flavor, and wide availability in tropical regions. The composition includes 2 kilograms of unripe papaya, 250 grams of red pepper paste, 150 grams each of carrots, cucumber, and apple, 100 grams of white onion, 50 grams of salt, 20 grams of sesame seeds, and 20 grams of garlic. It serves as a nutritious, culturally adaptable, and locally sourced alternative suitable for broader consumer preferences.