Emulsifier Free Chow Chow Relish
Store-bought relishes and condiments are notorious for sneaking in polysorbates, lecithins, and other emulsifying agents that have no business being in a simple vegetable pickle. This homemade chow chow skips all of that entirely — every ingredient is a whole food you can actually picture in its natural state. Cabbage, carrot, zucchini, and onion get salted and squeezed until dry, then simmered low and slow in a tangy apple cider vinegar brine sweetened with honey and warmed with turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish with serious depth — bright and acidic up front, with a gentle spiced sweetness that lingers. It's the kind of condiment that makes a plain grilled sausage or a simple cheese board feel like something special. A batch keeps in the fridge for up to two weeks, so you can have a clean, additive-free relish ready to go whenever the craving hits.
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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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