Chow-Chow Kraut (Recipe from Beyond Canning by Autumn Giles)
This classic relish from the South is a tangy mixture of cabbage and sweet peppers. Unfortunately, the traditional recipes call for vinegar and a ton of sugar which is not conducive to good health, nor allow probiotics to develop. Well, Chow Chow lovers, here's a version from Autumn Giles that is absolutely delish ...
This recipe is from Beyond Canning, p. 172
- 375 grams green cabbage, shredded
- 100 grams red bell pepper, cut into 2-inch matchsticks
- 250 grams cauliflower, thinly sliced using a food processor or mandoline, or sliced as thinly as possible with a knife
- 11 grams salt
- 5 grams finely minced garlic
- 1/8 teaspoon (0.63 ml) turmeric
- 1/4 teaspoon (1.25 ml) crushed red pepper
- 1/4 teaspoon (1.25 ml) celery seeds
Yield: 1 scant quart
1. In a large nonreactive bowl, combine the cabbage, bell pepper, cauliflower, and salt.
2. Use your hands to stir everything together, then work the salt into the vegetables for about 2 minutes. If you’ve ever massaged kale for a salad, that’s the motion you want to employ here. In slightly less technical terms, it’s basically smooshing. The vegetables should begin releasing their liquid.
3. Stir in the garlic, turmeric, crushed red pepper, and celery seeds using a wooden spoon.
4. Use your hands to pack the mixture tightly into a quart mason jar, one handful at a time.
5. Once all the mixture is packed into the jar, push it down with your fist, the back of a wooden spoon, or both, a few times. Now it should be just covered with its own brine.
6. Secure the airlock on top of the jar and allow to ferment for up to 2 weeks. You may begin tasting for doneness after 3 days.
7. Cover, label, and refrigerate for long-term storage.
Serving suggestion: Chow-chow Kraut on Sweet Potato Pancakes. Click HERE for the recipe.