Xanthan Gum Free Chow Chow Relish
This tangy, golden relish is packed with shredded cabbage, carrot, zucchini, and onion, all brought together in a warmly spiced apple cider vinegar brine sweetened with honey. The turmeric, ginger, and Ceylon cinnamon give it a depth that store-bought condiments rarely match, and the color is absolutely stunning in the jar. Many commercial relishes and condiments sneak in thickeners and stabilizers to get that glossy, clingy texture — this one earns it naturally by reducing the brine down to a syrupy glaze that coats every piece of vegetable on its own. Salting and squeezing the vegetables before cooking is the real secret here, drawing out excess moisture so the relish finishes thick and flavorful rather than watery. The result is a condiment that tastes like it took all day but comes together in well under an hour of active work. It keeps in the fridge for up to two weeks, which means you can pile it onto grilled meats, fold it into grain bowls, or spoon it straight onto a cracker 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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