This Is The Key To Giving Chow Chow Relish The Best Crunch Ever

When a companion at the dinner table asks you to pass them the chow chow, they are certainly not referring to the fluffy canine companion waiting patiently for scraps to hit the floor. Your friend is asking for the container filled with the delicious yellow-green relish.

The Southern specialty known as chow chow is a type of relish created with a mix of vegetables that have been salted, cooked with spices, and then pickled. This tangy yet sweet condiment can be served with everything from beans to pork chops. While the flavors of the chow chow are one of its greatest pulls, the crunchy texture is also a key part of the eating experience.

To achieve the perfect crunch, use salt to remove excess moisture from the vegetables. Pickling salt is the best choice for this step because of its purity; other salts with additives create a cloudier brine that can make it harder to tell if the chow chow has gone bad since cloudiness is a symptom of spoilage. The salt should be applied in the early stages of preparation and thoroughly rested to make the quest for crunchiness a success.

Vegetables with high water content, such as cucumber, cabbage, tomatoes, and bell peppers, benefit the most from salting and then resting. Salted vegetables can sit for 30 minutes to 12 hours before they are cooked and pickled, but many chow chow connoisseurs advise letting the salted vegetables rest at room temperature for at least 6 hours. As the salt rests, it draws out excess moisture and increases flavor; the drawn-out moisture will become increasingly visible and can be patted dry or collected for other culinary pursuits.

Apart from the strengthened flavor, the high concentration of salt in the chow chow prevents the growth of bad bacteria while also making it easier for bacteria that produce lactic acid to grow. As the lactic acid is produced, it works as a gelling and curing agent, which can lead to more structurally sound vegetables in the relish. Pickling salt is the key to a flavor-packed and crunchy chow chow, showing how important it is to know when to use different types of salt.

One reason why chow chow is the best food you're not eating is that it is versatile; while it pairs well with a variety of savory dishes, it can also shine on its own as a side. The versatility of chow chow makes it easier to have dramatically different regional variants; the Northern version features ingredients like cauliflower, carrots, or beans, while its Southern counterpart frequently includes cabbage and green tomatoes accented by vegetables for a unique flavor profile.

While Southern chow chow is more likely to be at the front of the mind, there is still dramatic variation in flavor from sweet to spicy across batches. By adding various vegetables and seasonings, creators of this relish are able to craft any flavor they want their mix to shine with. Bell peppers, for example, will add a tasteful amount of tang. Mustard or celery seeds, on the other hand, can provide earthy notes that bring the dish together. However you approach your chow chow recipe, there is no need to limit the options since this pickled relish can meet any flavor need, all while giving the best crunch ever.