In a large pot, combine green tomatoes, onions, green and red bell peppers, cabbage, and corn. Sprinkle with salt, mix well, and let it sit for about 3 hours.

After the vegetables have sat for a while, drain any liquid that has accumulated.

Place the pot on the stove and add white vinegar, sugar, mustard seeds, turmeric, ground ginger, and red pepper flakes. The mixture of vinegar and spices was a combination I tweaked over time to get just the right balance of tang and spice.

Bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.

Once the chow chow has thickened and the vegetables are tender, remove from heat. Allow it to cool slightly.

Spoon the chow chow into sterilized jars, leaving about a half-inch of space at the top. Seal the jars tightly.

For long-term storage, process the jars in a boiling water bath for 10 minutes. If you plan to consume them sooner, simply refrigerate after cooling.