Chow-Chow

Total Time:
9 hr 10 min
Prep:
30 min
Inactive:
8 hr 30 min
Cook:
10 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 2 cups shredded red cabbage (about 1/4 head)
  • 1 red bell pepper, small dice (about 1 cup)
  • 1 medium onion, small dice
  • 6 radishes, thinly sliced (about 3/4 cup)
  • 2 tablespoons kosher salt
  • 1/2 cup rice wine vinegar
  • 1/3 to 1/2 cup honey
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 Thai chili, quartered if fresh and left whole if dried
Directions

Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.

Press out as much liquid as possible from the vegetables.

Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.


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    This recipe is featured in:

    Easy Comfort Food Recipes