Chow-Chow

• 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

1. Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl.
2. Refrigerate overnight.
3. Press out as much liquid as possible from the vegetables.
4. 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.
5. Add the vegetable mixture, toss to coat and bring it back to a boil.
6. Remove from the heat and let cool to room temperature.
7. Transfer to a container and store in the refrigerator for up to 7 days.

red cabbage, red bell pepper, onion, radishes, kosher salt, rice wine vinegar, honey, mustard powder, turmeric, horseradish, ground cloves, bay leaf, chili

Taken from www.foodnetwork.com/recipes/finalist-damaris-phillips/chow-chow.html (may not work)