Gut Friendly Chow Chow Relish
This bright, tangy relish is the kind of condiment that makes everything it touches taste more alive — spooned over grilled proteins, tucked into sandwiches, or eaten straight from the jar with a fork. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before simmering in apple cider vinegar and honey, which means the vegetables stay pleasantly tender without turning mushy. The addition of turmeric, ground ginger, and Ceylon cinnamon gives the brine a warm, subtly spiced depth that sets this apart from any jarred relish you'd find on a grocery shelf. Apple cider vinegar is a natural fit here — its gentle acidity plays beautifully with the honey and spices while keeping the overall profile clean and easy on the digestive system. Squeezing out excess liquid before cooking is the key step that concentrates flavor and ensures the finished relish has that glossy, syrupy coating rather than a watery pool at the bottom. It keeps in the refrigerator for up to two weeks, so you can make a batch on the weekend and reach for it all week long.
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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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