Mushroom Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste better — from grilled sausages and burgers to a simple cheese board or grain bowl. Cabbage, carrot, zucchini, and onion get salted and squeezed dry before simmering in a bright brine of apple cider vinegar and honey, which means the final texture is perfectly tender without turning mushy. Ground turmeric, ginger, and Ceylon cinnamon give it a warm, subtly spiced depth that sets it apart from anything you'd grab off a grocery store shelf. The whole process is refreshingly straightforward: no canning equipment, no complicated techniques, just a saucepan and a little patience. For anyone navigating a diet that rules out fungi, store-bought relishes and condiments can be a minefield of hidden ingredients and shared-facility concerns — this one is made entirely from vegetables, vinegar, honey, and spice, so you know exactly what's in the jar. 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.
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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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