Breastfeeding Friendly Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly upgrades everything it touches — burgers, grain bowls, scrambled eggs, a humble piece of toast. Cabbage, carrot, zucchini, and onion get salted down until tender, then simmered in a bright apple cider vinegar brine sweetened with honey and warmed by turmeric, ginger, and Ceylon cinnamon. The result is a deeply flavorful, lightly syrupy relish with a beautiful balance of sweet, sour, and spice. For anyone navigating the nutritional demands of nursing, this recipe leans on whole vegetables and real-food ingredients with no additives or preservatives to second-guess. The anti-inflammatory spices — turmeric and ginger especially — are a genuinely nice bonus when your body is working overtime. It comes together in one saucepan and keeps in the fridge for up to two weeks, so a single batch goes a long way through a busy week. Make a jar on Sunday and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
16 servings
- 3 cups green cabbage, finely shredded
- 1 cup carrot, finely grated
- 1 cup zucchini, finely diced
- ½ cup yellow onion, finely diced
- 1 tbsp fine sea salt
- 1 cup apple cider vinegar
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
For finishing
- ½ tsp fine sea salt, or to taste
Instructions
- 1
Combine the shredded cabbage, grated carrot, diced zucchini, and diced onion in a large mixing bowl. Sprinkle with 1 tablespoon fine sea salt and toss well to coat. Let the vegetables sit for 1 hour at room temperature until they have released a significant amount of liquid and softened noticeably.
- 2
Transfer the salted vegetables to a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until as much liquid as possible has been expelled — the vegetables should feel dry and compact.
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