“Making a Picked Papaya (Atsara)”

Introduction:
Fermentation is the process by which bacteria and yeast break down carbohydrates.It
has a characteristic sour taste and is used to make foods such as yogurt, cheese, and
sauerkraut. Even before fermented alcoholic drinks were invented, people were
fermenting foods that had a fairly poor shelf life, namely dairy products. In particular,
milk from camels, goats, sheep, and cows was consumed as early as 10,000 BC.
Naturally fermented.Because of the naturally occurring bacteria present in milk, it is
more likely that the fermentation occurred by chance. Thermophilic lactic acid
fermentation prefers the heat of this region, so it is thought that the subtropical
environment in which this lactic acid fermentation occurs had a major influence on Its
occurrence. (Coyle, 2023)

Fermented foods are rich in probiotic bacteria.Therefore, eating them adds beneficial
microorganisms and enzymes to your overall gut flora, improves your gut microbiome
and digestive health, and strengthens your immune system (Darodriguez, 2023).

Fermentation increases the availability of vitamins and minerals for absorption by our
bodies.Eating fermented foods helps us in many ways, including making meals easier to
digest, maintaining a healthy immune system, reducing sugar cravings, and producing
lactic acid, which stimulates the growth of good bacteria in the stomach. (Darodriguez,
2023).

One of the fermented food is Achara, also known as asala or achara, is a popular pickle
in the Philippines made from unripe green papaya.It was originally influenced by achar,
an Indian pickle, which then came through Malay influence to achar (another type of
pickle from Malaysia, Indonesia, and Brunei). Unlike these other types of cucumbers,
achara is made primarily from green, unripe papaya and contains a sweetened brine
made from sugar. Achara is often eaten with various Filipino dishes such as chicken
inasal, lechon belly, pork skewers, and breakfast foods such as sinangag and tocino.
But in fact, it goes well with fatty and salty meats, whether deep-fried or roasted.
The purpose of this lab report is to explain the process and results of producing atsara
through fermentation.It will help us understand how fermentation enhances the quality
and safety of atsara.

Objectives: To produce an atsara (pickled papaya) using locally sourced ingredients and
following the traditional recipe.

Methods:

Discussion:

Conclusion:
In conclusion, we aimed to produce atsara, a traditional Filipino condiment made from
pickled green papaya, carrots,and peppers. Our results showed that the atsara had a
brighter color, a crunchier texture,and a sweeter and sourer taste after the pickling
process. We concluded that the pickling process improved the quality and shelf life of
the atsara, and that our atsara was similar to the commercial ones available in the
market. We also suggested some possible improvements for our experiment, such as
using different types of vinegar, sugar, and spices, and comparing the atsara with other
pickled products.

References:

1. Coyle, D. (n.d.).
Healthline. https://www.healthline.com/nutrition/fermentationhttps:
2. Fermentation paper-video Rodriguez.pdf - Manila central UNIVERSITY EDSA
Caloocan city basic education department senior high school ELE 021 - General |
Course hero. (2021, December 16). Course Hero | Own the study
hour. https://www.coursehero.com/file/123133501/FERMENTATION-Paper-
Video-Rodriguezpdf/
3. Vu, H. (2022, March 16). Atchara recipe (Easy Filipino pickled papaya). Hungry
Huy. https://www.hungryhuy.com/atchara-pickled-papaya/