2 med. green papayas, peeled and seeded
1/8 c. salt
2 c. sugar
1 red bell pepper
1 green bell pepper
1 thumb ginger, smashed
2 carrots
2 tbsp. Hawaiian sea salt
1/2 c. cider vinegar
1 sm. round onion, chopped fine

Shred papayas and carrots on grater. Slice the peppers thinly, then chop. Mix well with the shredded papayas and carrots and set aside.

Heat the salt, sugar, Hawaiian sea salt, and vinegar in a wok until the sugar and salt are melted. Add onions and ginger. Pour mixture over papaya, carrots, and pepper and mix thoroughly. Pack in jars and refrigerate.