German Chow Chow
- Fresh Cabbage plus several outer leaves set aside (as needed)
- Equal amounts of the following:
- Fresh Green Cheyenne Pepper
- Fresh Green (or red) Tomatoes
- Fresh Vidalia Onion (or any sweet onion)
- Fresh Distilled Water
- plus the following ingredients in amounts indicated:
- Pickling salt (canning - non-iodized) (4 teaspoon per 3 pound head of cabbage)
- 3 to 5 Gallon Crock or Glass Container (washed in hot soapy water)
- Cheese Cloth (a piece large enough to cover crock or container)
- Pint size canning jars and new lids (as many as needed for your batch)
1. Wash all vegetables with cold water.
2. Cut off any stems from the Peppers.
3. Remove cores from the tomatoes. Remove outer skin from the Onions.
4. Remove dark green outer leaves from Cabbage and set aside.
5. Place all ingredients (vegetables and salt) in a blender or food processor with equal amount of water (example: half full of vegetables, add water to half full). Place lid firmly on blender and chop into small chunks.
6. Pour chopped mixture into your Crock Or Glass Container. Stir thoroughly. Place the Cabbage leaves (set aside earlier) on top of the mixture.
7. It is important to keep the vegetable mix submerged under the liquid. To do this, place a plate on top of the mix; cover plate with food grade plastic to seal crock; then fill two or three jars with water (for weight), seal jars and place on top of the plate.
8. Set crock in an out of the way place at room temperature.
9. The length of time for fermentation will vary from location to location and temperature, but should take about 10 to 14 days. When ready it will smell like sauerkraut. The ultimate test of when it is ready is...taste it. If you like it, it's ready. Avoid stirring the mix when you retrieve a sample to taste.
10. When fermentation is complete, remove the cheese cloth and cabbage leaves. Do not disturb the mixture below the cheese cloth. Scoop out and discard 1/2 inch of the top layer of the mixture to remove any scum that forms. Discard the cabbage leaves and cheese cloth.
11. Place jars and lids in a pot of boiling water for 5 minutes.
12. Remove jars from water and fill the sterilized jars with the vegetable mix, leaving about an inch of head space in the jars. Place lids and rings on the jars hand tight.
13. Process filled jars in a boiling water bath for 15 minutes.
NOTES: Your chow chow may be tasted in about a week but will be more flavorful in 2-3 weeks.
1. Open jars should be stored in the refrigerator or below 40 degrees F. As with all preserving, containers and utensils used should be sterilized in a boiling water bath (see Pickling Techniques
2. Clean rubber gloves are recommended for handling the peppers. Take care not to breath the chopped ingredients in the blender as the pepper fumes can cause eye irritation and uncomfortable breathing.
3. Typically, a scum will form on top of the mix while fermenting. This is a normal result of the fermentation process and will be removed in step 10.
4. As with any food, if a foul odor or off color develops in the chow chow during storage, dispose of it.
5. Only food grade containers or thoroughly washed crock or glass containers should be used.