Chop red cabbage, onion, green tomato, green pepper, and garlic. Cut corn off of cob.
Fill a bowl with the vegetables, and note the weight. *IF your kitchen scale does not show grams as a unit option, you will need to use Google to to calculate how many grams your ounces of vegetables are. (You can ask Google: How many grams are 42 ounces? The answer here is 1219.029. Now use a calculator to multiply your “grams” answer by 2.5%. This will give you how many grams of salt you need. We need to ask Google to translate grams into tablespoons. (Search Google: How many tablespoons are in X amount of grams. This gives me 1 ¾ Tablespoons of salt.)
Check on your chow chow daily, and start tasting on day three. It should be at peak taste between days three and five. Store it in the refrigerator.
Salt: Fine sea salt or Himalayan sea salt is preferred for fermenting. Iodized salt will stop the fermenting process, as will any caking type salts.
Storing Ferments: Keep the jars of chow chow in a cool place between 60 and 70 degrees Fahrenheit. It does not have to be a dark place. The counter top is fine. I would avoid storing ferments in the basement, as they tend to be damp and may have mold spores present.