If you were born in the South, your summer dinners likely included freshly-picked vegetables and piping hot cornbread with a jar of sweet and tangy chow-chow relish on the side. Seemingly derived from the French word "chou," meaning "cabbage," chow-chow's origins can be traced to multiple countries before it arrived in America.

Some believe that the Acadian people, who migrated from Nova Scotia to Louisiana in the early 1800s, brought their French traditions with them, which eventually morphed into Cajun cuisine, including chow-chow. Others claim that chow-chow was brought to America in the early part of the 20th century by Chinese railroad workers.

All chow-chows have an acidic base, usually vinegar, and while cabbage and green tomatoes are also core ingredients, according to Chef Karl Worley, many cooks experiment with different spices and produce, The produce is salted to draw out moisture, then brined in vinegar, sugar, and seasonings like mustard seeds or red pepper.