Start by placing the julienned papaya in a large bowl. Sprinkle 1/4 cup of salt over it and mix well to ensure the salt is evenly distributed. Cover the bowl and let it sit in the refrigerator overnight; this will help dehydrate the papaya.

The next day, rinse the julienned papaya in a colander or strainer under running water. To remove excess liquid, use cheesecloth or any cloth to wrap the papaya and squeeze it gently.

Return the papaya to the large bowl and add in the carrots, garlic, ginger, onions, whole peppercorns, bell pepper, and raisins.

In a saucepan, heat the vinegar until it starts to boil. Stir in the sugar and 1 1/2 tsp of salt until the mixture is well-dissolved.

Turn off the heat and let the syrup cool down until it's safe to handle.

Now, place the combined vegetables and spices in a sterilized airtight jar. Pour the cooled syrup over them.

Seal the jar tightly and refrigerate it for at least a week (or a minimum of 5 days) to achieve the desired texture and flavor.

When you're ready to enjoy, serve your homemade atchara cold alongside your favorite fried dishes. Share and savor the flavors!