Placed minced vegetables in a colander over the sink or a large bowl and toss with the salt. Mixing until well combined. Let the vegetables rest overnight, allowing excess water to drain off. Rinse the vegetables thoroughly and gently removing the excess salt. Pat dry.

Place the spice blend in a square of cheesecloth and secure with a piece of string to make a small pouch. In a large heavy-bottomed pot, combine the vinegar and sugar and bring to a boil. Add the vegetables and spice bag.

Reduce the heat to medium and cook until the vegetables become tender and start to form a slurry, about 40 minutes.

Remove the spicebag and ladle the chow chow into airtight glass jars. Filling each jar about three-quarters full. Chow chow will keep refrigerated for up to a week. To keep longer using the water bath method and store up to 18 months or longer if kept in a cool, dry place.