Caffeine Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — spooned over grilled sausages, tucked into sandwiches, or served alongside a cheese board, it adds a bright, sweet-savory punch that store-bought versions rarely match. Cabbage, carrot, zucchini, and onion are salted and pressed dry before being simmered in apple cider vinegar and honey, which means every bite is deeply flavored without being waterlogged. Ground turmeric, ginger, and Ceylon cinnamon give the brine a warm, subtly spiced backbone that makes this relish taste far more complex than its ingredient list suggests. The whole thing is completely free of coffee, tea, chocolate, or any other stimulant — just clean vegetables and pantry spices working together beautifully. Salting and squeezing the vegetables before cooking is the key step that keeps the texture pleasantly firm rather than mushy, so don't skip it. Once the relish cools and chills, the flavors knit together into something genuinely craveable. It keeps in the fridge for up to two weeks, which means you can make a batch on the weekend and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!