Green Papaya Table Pickle

My dad always kept a store-bought jar of this sweet-and-sour green papaya pickle on hand, to anoint braised or barbecued meats and revive the palate between such rich bites. Like chow-chow, the tangy relish from the American South, atsara typically comes submerged in vinegar spiked with sugar, but here I coax out the flavors through lacto-fermentation, leaving the green papaya to ferment for a few days in a simple solution of water and salt, alongside crispy radish, bell peppers, carrots, a