Low Iodine Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste better — burgers, grain bowls, roasted meats, or a humble cheese board all get an instant upgrade. Cabbage, carrot, zucchini, and onion are salted, squeezed dry, then simmered in a bright apple cider vinegar brine sweetened with honey and warmed with turmeric, ginger, and Ceylon cinnamon until everything turns glossy and deeply flavorful. The result is a jammy, slightly sweet, slightly sharp relish with real depth and a beautiful amber hue. For anyone navigating a low-iodine protocol, store-bought condiments and pickles can be a minefield of iodized salt and mystery additives — this recipe sidesteps all of that by using fine sea salt and whole, unprocessed vegetables throughout. Every ingredient here is straightforward and easy to verify, which makes it a genuinely stress-free addition to a restricted pantry. It keeps in the refrigerator for up to two weeks, so a single batch goes a long way toward keeping meals interesting without any extra effort.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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