Cut the vegetables into roughly uniform-sized pieces.

Add the chopped vegetables to a deep bowl and cover with the water.

Add the salt and mix well. Cover and leave the vegetables to brine overnight.

Add the sugar, turmeric, whole cloves, white vinegar, and mustard to a deep pot over medium heat.

Add the cornstarch to a small bowl. Spoon in a little of the liquid from the pot and mix until the cornstarch is completely dissolved.

Whisk the cornstarch mixture back into the pot.

Bring the mustard mixture to a boil, whisking to keep it smooth and prevent lumps.

Lower the heat and simmer for about 10 minutes, whisking occasionally.

Drain the vegetables well and add them to the mustard mixture. Stir until all the vegetables are coated.

Bring the mixture back to a boil, then lower the heat and simmer for another 5 to 8 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender but still slightly crisp.

Remove from the heat and allow the chow chow to cool completely. Transfer to a clean, airtight glass jar and refrigerate.