Wednesday, August 13, 2014

Making Atchara (Pickled Green Papaya)

When a Filipina friend gifted me with a green papaya I had never used one before. She mentioned using it to either make atchara (pickle) or it could also be used as a vegetable in chicken soup. As I had no idea what I was doing, I looked up lots of online versions of atchara and finally decided on this one.

The first step, is to peel off the outside.

 
Then scrape out the seeds...
While green papaya seems to usually be julienned in this manner, I couldn't seem to do it well and just ended up putting it in the blender... so maybe the texture wasn't as nice as an authentic version.

After dehydrating with salt overnight, it is very important to rinse it well and squeeze it to get all of the bitterness out. I did the rinsing/squeezing part twice to make sure.
Then mixed in all of the spices, (alas, no fresh ginger, so powdered, and I didn't have red bell pepper so I omitted it.) Then add the brine and let pickle in the fridge in a sealed container for at least 5 days... and then:


This version turned out nicely. It's a tangy sweet and sour pickle used with fried or foods that need more flavor in the Philippines. I liked how it turned out. Ben works with several Filipinos and I gave him a jar to take to them to be taste testers. One said, (since every region in the Philippines has their own version of atchara,) it was not bad, but where he was from used less vinegar. The other one said it was great and just like his mother made it and he couldn't stop eating it.

Cooking a food outside of its culture, especially when you haven't gotten much experience with that culture, is challenging and interesting at the same time. This was a fun project!

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