I’ve qualified this as “fermented” chow-chow because the classic version is typically vinegar-pickled, but I wanted to offer a twist that deepens the flavors with the magic of fermentation. Chow-chow is a condiment with countless variations across the United States, and in the South, it’s known for its sweet, tangy flavor, often featuring cabbage, sweet peppers, green tomatoes, and sometimes corn or hot peppers. It’s a perfect accompaniment to so many Southern dishes, from hot dogs to beans and cornbread. The first time I had it was on a hot dog, and I’ve been in love with it ever since.
One thing that is special about chow-chow is its deep roots in Southern tradition. The name itself is believed to come from the French word “chou,” meaning cabbage, reflecting the early influence of French and European settlers on American cuisine. Chow-chow is a blend of cultures, where pickling, a technique brought to the U.S. by immigrants, was combined with Southern ingredients and tastes. This humble relish has served as a way to preserve the summer harvest, giving people a way to enjoy fresh vegetables long after the growing season had ended.
I debated a lot about the process of this recipe, as there are so many ways you could approach making chow-chow. While vinegar pickling is the traditional method, I opted for fermentation (including a unique spiced brine derived from the vegetables’ liquid), which adds a unique tang and depth of flavor that you won’t get from vinegar alone. This recipe can be a springboard for more experimentation and innovation in your own kitchen, whether you want to tweak the vegetables, adjust the sweetness through shorter or longer fermentation, or add some heat. It’s a flexible recipe that invites creativity, while still honoring the tradition of this Southern favorite.
Equipment
- Knife & cutting board
- Quart jar
- Large mixing bowl
- Mesh strainer & bowl
- Small saucepan, cover & wooden stirring spoon
- Measuring cups & spoons
- Mortar & pestle
- Canning funnel
Ingredients
- 1/2 a small cabbage (around 3/4 lb.), thin sliced or chopped
- 2 green tomatoes, finely diced
- 1 sweet or Vidalia onion, finely diced (sub with yellow onion if needed)
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 1-2 jalapenos, minced (or sub with more sweet pepper as needed)
- 4 cloves garlic, minced
- 1.5 TBSP additive-free salt (or 2.5 – 3% salt by weight)
For the spiced brine:
- 1/2 cup reserved brine (pulled from the salted vegetables)
- 1/2 cup sugar
- 1 TBSP yellow mustard seed
- 1/2 tsp black peppercorns
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 5 cloves
- 8-10 allspice berries
- 1 TBSP prepared mustard (preservative and oil free; try the fermented mustard)
- 1/4 tsp fennel seeds (optional)
- 1 TBSP treacle or molasses (optional)
Directions
1.) Wash and prepare all the vegetables. Reserve a few of the large exterior cabbage leaves
2.) In large bowl, massage the salt into the vegetables evenly. Cover and refrigerate overnight (or 6-10 hours).
3.) Using the mesh strainer and second bowl, extract and reserve all the veggie brine that has formed. (Will be 1/2 – 1 full cup of vegetable brine.) Return the veggies to the fridge while the next steps are completed.
4.) Measure out 1/2 cup of the brine (and reserve the rest for later, just in case). Add the 1/2 cup brine to saucepan, along with the sugar and powdered spices (and optional treacle/molasses).
5.) In the mortar & pestle, combine all the whole spices. Coarsely grind for several seconds, then add to the saucepan.
6.) Bring the spiced brine to a boil over high heat, stirring regularly until the sugar is dissolved. Then cover and reduce to simmer. Allow to simmer for about 10 minutes and then remove from heat. Allow to come to room temperature naturally. (You can let sit covered overnight if desired.)
7.) Once the spiced brine has cooled, strain out all the hard spices. Mix the prepared mustard evenly into the spiced brine.
8.) Take out the veggies; remove any additional brine that has formed in them. Place a little bit of the veggies in the quart jar, followed by some of the spiced brine (using a canning funnel will help). Alternate until all the veggies and spiced brine are in the jar evenly. Press down firmly as needed to fit everything.
9.) There should be plenty of spiced brine to submerge all the veggies, but if more is needed, just add any of the reserved vegetable brine. When about 2-3” from the top of the jar, tuck a few of the large reserved cabbage leaves around the top of the veggies, and press down as needed, until everything appears fully submerged under the brine (including the cabbage leaves). Then apply a lid, loosely enough to allow gases to escape. Burp the jar once a day or as needed.
Recommended ferment length (before refrigerating): About a week (a shorter ferment will help maintain the sweetness which is lost through a long ferment at room temp, but you can ferment longer as desired; it will more slowly lose its sweetness in the fridge)
