Procedure:

1. Prepare all the ingredients.

2. Shred the papaya using manual shredder. Slice the carrots.
3. Combine the shredded and the sliced papaya in basin. Add 1
teaspoon salt to the shredded papaya and sliced carrots. Squeeze
the papaya and carrots until the papaya completely releases
liquid. Do this more than once for better results.
4. Arrange the papaya in a mixing container.
5. Make the syrup by heating the vinegar in a cooking pot. Once it
starts to boil, put the sliced garlic, red bell pepper and the ginger
then add sugar and 1 teaspoon salt and ½ teaspoon msg. Mix
well and cook for 1 to 3 minutes.
6. Gently pour the hot syrup in the papaya. Quickly close the lid.
This will somewhat cook the papaya and the carrots and will
make it a bit softer.
7. Put the papaya mixture in a jar. Do not completely fill the jar,
leave a little space for the syrup.
8. Let it cool and then refrigerate, or simply store in a shelf in
room.

 Ingredients


 1 piece medium size shredded green papaya

  ½ of medium carrot thinly sliced
 1 small red bell pepper julienne
 1 head garlic sliced
 4 thumbs ginger julienne
 2 cups vinegar
 1/2 cup brown sugar
 2 teaspoons salt
 ½ teaspoon msg


What is Atchara Papaya?

Papaya atchara is the Filipino version of pickled green

papaya made from green papaya and other ingredients
and is fermented quickly for at least 24-48 hours. This is
usually eaten along with fried or grilled foods. It is to be
paired with chicken inasal and grilled liempo.
What is Fermentation?

Fermentation is a type of biotechnology that uses

microorganisms to create a chemical change that can
produce food additives and animal feed. It is any
metabolic process in which microorganisms’ activity
creates a desirable change in food and beverages, whether
it’s increasing flavor, preserving foodstuffs, providing
health benefits, or more.
The word “ferment” comes from the Latin verb “fervere,”
which means “to boil.” Ironically, fermentation is
possible without heat.
There are thousands of different types of fermented foods,
which includes cultured milk and yoghurt, wine, beer,
cider, miso, kimchi and fermented sausage. One of the
many great products that is made through Fermentation is
Atchara.