Ingredients
500g green papaya
200g turnip
50g garlic, peeled
100g chili
100g carrot
200g kohlrabi
200g sugar
500ml fish sauce

Preparation
Remove peel from papaya using vegetable peeler (or paring knife); discard seeds; cut into flower-shaped pieces; peel carrot and kohlrabi; cut into flower-shaped pieces.

Dry all of them in the sun (or spread out on a sieve and dry over a charcoal fire).

Mix fish sauce with water and sugar; bring to the boil; let to cool.

Combine papaya, carrot, kohlrabi, garlic and chili in a pot; add fish sauce to cover and let stand for one week. Serve with roast meat or fried meat.