Chow Chow

Name: Chow Chow
Total time: 10800 s
Yield: For a 20.8L stainless steel pot/ 6 quart jars
Cuisine: American
Ingredients: 5 green tomatoes (diced); 5 jalapeños peppers (diced / optional); 15 head green cabbage (grated); 1 red cabbage (for color & grated); 2 red bell sweet peppers (diced); 5 cloves garlic (diced) (Optional); 1 cup sea salt; Warm 6 to 7 quart jars in hot water. After jars have warmed approximately 10 minutes, place fermented chow chow (with juice) in quart jars. A 20.8L pot should make 6 to 7 quarts for canning; Fill jars to a half inch from the top. Wipe top edges of jars and place lids on finger tight. Place jars in a pot at a medium boil for ten minutes. Jars will seal after removing them from pot; The water level must be just above your jar lids when boiling

James Freeman (Donk) @Donk

Ozark Mountains Of Missouri U. S. A.

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.

James Freeman (Donk) @Donk

Ozark Mountains Of Missouri U. S. A.

Saved

Ingredients

prep time 1 month and 3 hrs.

For a 20.8L stainless steel pot/ 6 quart jars

5green tomatoes (diced)
5jalapeños peppers (diced / optional)
15 headgreen cabbage (grated)
1red cabbage (for color & grated)
2red bell sweet peppers (diced)
5 clovesgarlic (diced) (Optional)
1 cupsea salt
Canning Instructions: (After Fermentation)
Warm 6 to 7 quart jars in hot water. After jars have warmed approximately 10 minutes, place fermented chow chow (with juice) in quart jars. A 20.8L pot should make 6 to 7 quarts for canning
Fill jars to a half inch from the top. Wipe top edges of jars and place lids on finger tight. Place jars in a pot at a medium boil for ten minutes. Jars will seal after removing them from pot
The water level must be just above your jar lids when boiling

Saved

Steps

prep time 1 month and 3 hrs.

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