Atsara Sayote
"Democratizing Filipino's Access to its Own Harvest"
A crisp, tangy pickle made from mountain-grown Sayote. We fundamentally oppose the idea that healthy food should be a luxury. Through traditional fermentation and fair pricing, we unlock the nutrition of our local harvest without artificial preservatives.
Made In
Zone 1, Tubungan, Iloilo
Harvest Composition
Base
Preservative
Ingredient Synergy
Osmotic Moisture Control
Water is the primary breeding ground for spoilage organisms. Our curing process actively extracts this excess moisture from the vegetable cells, removing the environment where bacteria typically thrive.
Structural Integrity Support
Beyond sweetness, sugar acts as a stabilizing agent for the vegetable's natural pectin. This ensures the Sayote maintains its physical integrity and quality over long periods of storage.
Vacuum Flavor Absorption
By first removing the natural water content, we create a void within the vegetable fibers. This allows our spiced vinegar blend to rush in and occupy that space, ensuring the flavor is preserved deep inside every piece.
Acidification Shield
The vinegar acts as a liquid barrier, dropping the pH level below 4.6. This acidity effectively neutralizes the biological activity of common spoilage agents.
Bio-Active Spice Guard
Our blend of Garlic, Ginger, and Turmeric releases natural oils that create an inhospitable environment for surface mold, adding an extra layer of protection without artificial preservatives.
Flavor Hydrolysis (Aging Process)
Over time, the natural acidity slowly breaks down complex flavor compounds in the spices. This 'marrying' process softens the sharp bite of the vinegar and allows the ginger and garlic notes to fully permeate the sayote.
Nutritional Intelligence
Digestive Aid
Natural coconut vinegar helps stimulate digestive enzymes, while Sayote fiber acts as a prebiotic.
Immunity Boost
Rich in Vitamin C from Sayote, Bell Peppers, and raw vinegar, helping strengthen the immune system.
Low Calorie
Sayote is extremely low in calories but high in fiber, making this a guilt-free side dish for weight management.
Heart Health
Contains folate (Vitamin B9) from Sayote which helps prevent homocysteine build-up, supporting heart health.
Anti-Inflammatory
Loaded with Ginger and Turmeric, both known for powerful natural anti-inflammatory properties.
Blood Sugar Support
The acetic acid in natural vinegar can help improve insulin sensitivity and lower blood sugar responses after meals.
Antioxidant Rich
Carrots and Bell Peppers provide beta-carotene and antioxidants that fight oxidative stress.
Natural Electrolytes
Contains potassium and minerals from the vegetables and unrefined sea salt.
Liver Support
Garlic contains sulfur compounds that support the liver's natural detoxification processes.
Metabolism Boost
The heat from ginger and peppers can provide a mild thermogenic effect to boost metabolism.
Less Refined
Our brown sugar retains natural molasses, providing trace minerals like Calcium and Iron stripped from white sugar.
Quick Energy Source
The brown sugar provides a rapid source of glucose for immediate energy, while the fiber in Sayote helps regulate its absorption.
Mood Elevator
Carbohydrates from sugar stimulate the release of serotonin, the 'feel-good' hormone, improving overall mood during your meal.
Flavor Balancer
Sugar neutralizes the harsh bite of vinegar and salt, making the healthy vegetables palatable so you enjoy eating more of them.
Maturation Timeline
Fresh & Bright
Texture
Maximum Snap. The Sayote is at its crunchiest.
Flavor Profile
Sharp and Zesty. The coconut vinegar provides a distinct, acidic bite that wakes up the palate.
Best Paired With
Fatty grilled pork (Liempo) or Fried Fish.
The 'Sweet Spot' (Peak Quality)
Texture
Perfect Crisp. The vegetable yields slightly but retains a satisfying crunch.
Flavor Profile
Harmonized. The sharp vinegar bite softens and blends perfectly with the brown sugar and spices.
Best Paired With
Fried Chicken, Tapa, or Longganisa.
Deep & Mellow
Texture
Tender-Crisp. The Sayote becomes softer and easier to chew, similar to a cooked apple.
Flavor Profile
Rich & Complex. The ginger and garlic oils have fully permeated the syrup, creating a deeper, savory sweetness.
Best Paired With
Roasted meats or used as a relish inside sandwiches/burgers.
Vintage
Texture
Delicate & Tender. The fiber has softened significantly.
Flavor Profile
Syrupy & Robust. The liquid is at its best—thick and intensely flavorful.
Best Paired With
Mix the sauce into salad dressings or marinades; use the veggies as a soft condiment.
How to Enjoy
Enjoy as a palate-cleansing side dish with fatty grilled meats (Liempo, Inasal), fried fish, or silog meals. Use as a tangy topping for sandwiches, tacos, or even mix into salads for crunch.
Storage Protocol
Flavor profile matures and harmonizes over time.
Did You Know?
Sayote is technically a fruit (botanically a berry) belonging to the gourd family, just like melons and cucumbers.
Fermentation reduces 'anti-nutrients' like phytates, making minerals like Iron and Zinc easier for your body to absorb.
The 'Mother of Vinegar' is a natural biofilm of cellulose and beneficial bacteria (Acetobacter) that signifies a raw, living product.
Atsara (derived from the Indian 'Achar') was originally developed as a survival method to preserve surplus harvest in the tropical heat.
Eating sour foods stimulates saliva production, which helps neutralize mouth acidity and protects tooth enamel.