Label
All
0
Clear all filters

Green Papaya Table Pickle

Aht • CHA • rah

Rate this recipe

banner
Preparation info
  • Makes

    1 quart

    • Difficulty

      Easy

Appears in
Filipinx

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title