In a large non-reactive mixing bowl, mix together the cabbage, tomato, onion, bell peppers and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid.
In a large non reactive pot toast the mustard and celery seeds over medium-high heat about 1 minute or until fragrant, moving pot constantly. Add both vinegars, sugar, mustard, red pepper flakes, allspice, turmeric and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the drained cabbage mixture and minced garlic to the pot. Mix well. Increase the heat and bring to a boil for 5 minutes then lower the heat to medium-low and simmer for 20-25 minutes or until slightly thickened, to allow flavors to fully bloom and the juice to reduce. (Cabbage should still have a slight crunch)
Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month.
The best way to divide this into jars is, to use a slotted spoon to evenly pack the chow chow into prepared jars. Then fill the jars evenly with the juice left in the pot.