Combine cauliflower, cabbage, greens, onions, patron peppers and red pepper in a bowl. Toss with 1 tablespoon salt and refrigerate overnight.
Drain vegetables and discard liquid.
In a medium saucepan, combine garlic, mustard seeds, red pepper flakes, coriander, ginger, turmeric, sugar, water, vinegar, and remaining 2 tablespoons salt. Bring to a boil, then remove from heat
Place vegetables in a glass mason jar and pour the boiling liquid over them. Set aside and allow to cool. Refrigerate for at least 3 hours before using.
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