Chow Chow
James Freeman (Donk) @Donk
It's one of my absolute favorites! My grandmother's recipe was a permanent side dish. You go to grandma's house and you eat chow chow with EVERYTHING! If canned, chow chow can have a shelf life of up to two years. It has to go through a fermentation process before canning, which gives it, it's unique flavor. It's a cross between spicy salsa, coleslaw, and pickles! Be sure to follow and like for more future recipes from Donk.
Open in Cookpad AppCooking Instructions
- 1
Save some of your cabbages outer leaves for later. Chop or grate all ingredients using a hand grater or food processor. (I use green and red cabbage.) Add sea salt and the rest of your grated vegetables and mix together well.
- 2
After grating, place in a 20.8L stainless steel pot. Place the outer leaves that you saved onto the top of your grated chow chow in a layer and then place a plastic disc on top of the layered leaves with a weight on top of the plastic circular disc.
- 3
I cut out a plastic circle from a cutting board with a jig saw that fit the circumference of my inner pot and used a five pound flat weight to place on top of the plastic. This will keep the chow chow compact while fermentation takes place.
- 4
Place your pot lid on the pot and store it in a dark / room temperature place for one month to ferment. During fermentation, the chow chow will reduce to about half of what you put in the pot at the beginning.
- 5
After it has fermented, remove the cabbage leaf layers on top and any mold that had formed to reveal your batch of fermented chow chow.
- 6
Place in quart jars and follow canning instructions above if you would like to store it away. It will have a two year shelf life if canned, or eat it straight from the jar, keep refrigerated. You're done
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