Yeast Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste more interesting — from grilled meats and sandwiches to a humble bowl of beans. Cabbage, carrot, zucchini, and onion get salted and squeezed until beautifully compact, then simmered low and slow in apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish that's bright, a little sweet, and deeply savory all at once. Store-bought relishes and pickled condiments can be surprisingly tricky territory, since many contain hidden fermentation byproducts or additives that don't work for people avoiding yeast — but every ingredient here is straightforward and easy to verify. The apple cider vinegar provides that essential tang without any fermentation concerns, and the honey rounds it out into something genuinely craveable. After just an hour in the fridge, the flavors meld into something that tastes like it's been on your grandmother's shelf for weeks. Make a batch on the weekend and you'll find yourself reaching for the jar all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!