Homemade Chow Chow

In a large skillet over medium heat, combine slaw mix, onion, bell pepper, and all seasonings (turmeric through crushed red pepper). Add 1 cup of water and stir to combine all spices.

Bring the mixture to a boil and reduce heat slightly so that mixture is between a bubble and simmer. Stir every 5 or 10 minutes, adding water as needed. I usually end up adding 4 cups of water by the end of the cooking process.

When the cabbage is cooked through, after about 20 minutes, taste the chow chow and add any additional seasonings you’d like, based on your preference for sweet/tangy/spice/salt.

Keep in fridge for up to a month, or you can preserve it according to standard canning practices.