Green Papaya Table Pickle

Aht • CHA • rah

Preparation info
  • Makes

    1 quart

    • Difficulty


Appears in

By Angela Dimayuga and Ligaya Mishan

Published 2021

  • About

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