Southern Chow Chow
The Covid 19 virus pandemic has had some very strange influences on our lives recently. Food shortages, or the very threat of them, has lead people to revisit kitchen practices like canning and pickling. These processes allow you to put food back for later seasons, as well as prolong the life of produce in season.
I have always loved pickled things, and have grown even more fond of pickled produce since falling in love with Korean foods. Kimchi, pickled radishes, cucumbers, etc. are often as important as the main dish in Korean cooking.
I was thinking about Korean kimchi and realized the South has their own version of kimchi in Chow Chow. I have never actually had Chow Chow, but I was very curious and began to do a little research. It is much like kimchi, in that is is largely cabbage based, pickled and served with tons of things.
The history of Chow Chow is not quite clear, but it has been thought to have come from the Acadian culture, being popular in Nova Scotia, parts of Pennsylvania, and possibly then traveled down through the Appalachian region. No one is really sure of the origin of the name, but it is possibly a derivative of the French word for cabbage, chou.
Many people may have a family recipe handed down from generation to generation. It is typically a way of preserving produce at the end of the summer season, a way to use up things like green tomatoes and cabbage, sometimes even apples.
Traditionally, it is canned and made shelf stable to keep through the winter months. Part of me would love to learn to can, but it scares the living tar out of the rest of me. Therefore, I set out to find a “quick” version, a refrigerator version to enjoy throughout the summer.
There are lots of possible variants, but the main components are green cabbage, green tomatoes, sweet peppers and onions. Some recipes use apples to cut down on added sugars. Spices are usually mustard, ginger, turmeric, and celery seed. Some versions zip it up a bit with jalapeño and red chili pepper flakes.
I opted to try a version from www.wideopeneats.com. I made very small changes, as it was my first time making Chow Chow. I used mini sweet peppers instead of the larger ones. I also used a Vidalia onion, as I prefer their milder flavor. I used one jalapeño pepper, but next time I will try adding 2, as we like things a bit spicier.
Calling this recipe “quick” is definitely a misnomer. You need to plan ahead, if you want to serve this at your next cook out. After chopping all of the veggies, you need to soak them in a bowl with salt for at least 8 hours or overnight in the fridge. This process helps to start to break down the veggies, as well as draw out moisture.
The chopping can take a bit of time, too, or you can throw them into your food processor. If you choose to use a food processor, be sure to not pulverize the produce. You want the consistency of relish, with a bit of crunch.
Once the veggies have soaked in the salt, drain them well and set aside while you toast some celery seeds and mustard seeds. Once those begin to pop, add sugar, some apple cider vinegar and some water and cook until the sugar is dissolved.
Add the veggies to the pot, stir in turmeric, ginger, mustard and some chili pepper flakes. Cook it all down until it thickens, which takes about an hour. Once it has cooled, ladle it into a large Mason jar or another airtight container.
“Quick” Chow Chow will keep in the fridge for up to a month, or you can put it in freezer safe containers and freeze up to 3 months.
Chow Chow is delicious served on hot dogs or sausages, mixed into pasta salads, on deviled eggs or served alongside other smoked meats. Like Korean Kimchi, the possibilities are endless.
I may continue this pickling theme this summer – stay tuned.
AuthorMelissa JoyDifficultyBeginnerFinely chop the green cabbage by hand, or in a food processor.
Seed and chop the mini bell peppers.
Chop the green tomatoes.
Seed, rib and chop the jalapeño pepper.
Add all the veggies to a big bowl and sprinkle with the kosher salt.
Mix well, cover and refrigerate for 8 hours or overnight.
The next day, toast the celery and mustard seeds in a Dutch oven or heavy bottomed pot. Toast until they begin to pop.
Add the sugar, apple cider vinegar and water to the pan and stir until the sugar is dissolved.
Drain the veggie mixture well, then add to the pot. Add the rest of the spices and mix.
Bring the mixture to a boil. Then reduce to a simmer and cook for 60 minutes, until cooked down and thickened.
Allow the mixture to cool, then transfer to a Mason jar or other airtight container.
Enjoy on hot dogs, mixed into salads, alongside smoked meats, etc. Chow Chow can be stored in the fridge for up to a month.
Ingredients
Directions
Finely chop the green cabbage by hand, or in a food processor.
Seed and chop the mini bell peppers.
Chop the green tomatoes.
Seed, rib and chop the jalapeño pepper.
Add all the veggies to a big bowl and sprinkle with the kosher salt.
Mix well, cover and refrigerate for 8 hours or overnight.
The next day, toast the celery and mustard seeds in a Dutch oven or heavy bottomed pot. Toast until they begin to pop.
Add the sugar, apple cider vinegar and water to the pan and stir until the sugar is dissolved.
Drain the veggie mixture well, then add to the pot. Add the rest of the spices and mix.
Bring the mixture to a boil. Then reduce to a simmer and cook for 60 minutes, until cooked down and thickened.
Allow the mixture to cool, then transfer to a Mason jar or other airtight container.
Enjoy on hot dogs, mixed into salads, alongside smoked meats, etc. Chow Chow can be stored in the fridge for up to a month.
*Recipe adapted from www.wideopeneats.com
