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Fermented Chow Chow

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Consider making this fermented chow chow for a fermented cabbage that stands out from the rest. Learn how to ferment vegetables with this simple recipe.

fermented chow chow in jar

Red cabbage, bell peppers, green tomatoes, corn, and more all in one easy recipe. You will love this simple and delicious dish.

What is chow chow vegetables?

Chow chow is made with a mix of vegetables and is a relish recipe that is fermented vegetables. You can use this to serve on the side, dress up crackers, etc.

Depending on where you live, you will find that chow chow recipes can vary in terms of which vegetables are used.

Supplies and Equipment Used to Ferment Vegetables

How To Make Fermented Chow Chow

  • Start by prepping all your vegetables as directed. I share all the in-depth details in the recipe card below.
  • Once all your veggies are chopped, place them to the side. Then, in a bowl, you will create your brine.
  • Use a wide-mouth funnel to pour vegetables and brine into your mason jars. Place the lids on as directed.
  • You will then let your chow chow begin to ferment.

Health benefits of fermented foods

You will find most fermented foods offer tons of benefits. From heart health to boosting your immunity to even weight loss.

Depending on the recipe you are using, the actual health benefits will vary a bit.

ingredients to make fermented chow chow

How long does it take for chow chow to ferment?

Day 3 will be the best day for eating your chow chow. You can then enjoy it with all the flavor up to day 5. These few days are when all the vegetables paired with the brine will be at their prime flavor.

This chow chow relish recipe is one of my favorites! Give it a try, and let me know how you like it!

How often should you eat fermented foods?

If you are eating fermented food for gut health, you can eat it daily. It is recommended to have 2-3 servings per day if you are eating it for dietary needs.

I wouldn't go over that or talk to a nutritionist for guidance.

What are the other fermented foods?

  • Sauerkraut
  • Kefir
  • Kimichi
  • Prebiotic Yogurt
  • Kombucha

Here are a few more fermented foods you can consider to make or buy and eat. You will find there are tons of foods that can be fermented, and you can gain the benefits from the fermentation.

You can find tons of fermentation recipes online! Or invest in a cookbook to help walk you through how to make some of these foods.

Yield: 3 quarts

Fermented Chow Chow

Fermented Chow Chow

Chow Chow is a mix of fermented vegetables and makes a great side dish. These fermented vegetables are healthy and low fat.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  1. Chop red cabbage, onion, green tomato, green pepper, garlic, and spices. Cut corn off of the cob.
  2. Place the empty bowl on the scale and press the power/zero button.
  3. Fill a bowl with vegetables and notate the weight. *IF your kitchen scale does not show grams as a unit option, you will need to use Google to calculate how many Grams your Ounces of vegetables are. Ok Google: how many grams are 42 ounces? The answer here is 1219.029. Now use a calculator to multiply your “grams” answer by 2.5%. This will give you how many grams of salt you need. We need to ask Google to translate grams into tablespoons. Ok Google: how many tablespoons are in X amount of grams. This gives me 1 ¾ tablespoon of salt.
  4. If you don't have a scale, you can also use my calculations based on the ingredients and taste test after you get it all mixed together. You can add between 1 ¾ – 2 tablespoons of salt.
  5. Prepare your brine by filling a quart jar with water. Add your designated amount of salt. Place a lid on the jar and shake vigorously to incorporate the salt.
  6. Mix vegetables thoroughly and fill your canning jars to the ½” below the rings. Using a canning funnel makes this process easy and less messy.
  7. Pour the salted water over the vegetable.
  8. Place glass pebbles weights on top of jars to keep vegetables under the brine. **If you don't have glass pebbles, small jelly jars can be used or fit in small Ziploc bags filled with water. The goal is to keep vegetables submerged to reduce the opportunity for mold growth.
  9. Cut round circles in your parchment paper, approximately 6” in circumference, and place them on top of your jar. Screw the lid onto the parchment paper, leaving it loose.
  10. Place a label on your jar, identifying your ferment, ingredients, and date.
  11. Store your ferments on the counter in an area that is typically between 60-70 degrees Fahrenheit.
  12. Check on your Chow Chow daily and start tasting on day 3. It should be at peak taste between days 3 and 5. Store in the refrigerator.


  • Fine Sea Salt or Himalayan Sea Salt are preferred for fermenting. Iodized salt will stop the fermenting process as will any caking-type salts.
  • Storing Ferments: Keep the ferments in a cool place between 60-70 Fahrenheit. It does not have to be a dark place. The countertop is fine. I would avoid storing ferments in the basement as they tend to be damp and may have mold spores present.
  • Nutrition Information



    Serving Size


    Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 26mgCarbohydrates 2gFiber 0gSugar 0gProtein 0g

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    • Jessica McCoy

      Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.

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