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Cut the 900 grams vegetables into bite-sized pices.
Toss the vegetables, 10 grams garlic, and 10 grams ginger in a large bowl with the 1 tablespoon salt and leave and let them sweat for 1 hour.
Use your hands to squeeze any excess water from the vegetables and add them to a zipper bag.
Add the ⅓ cup rice vinegar, ⅓ cup sugar, ¼ teaspoon Chinese five spice, and chili flakes to the bag and then seal the bag and shake. Open the bag, press out any excess air, and reseal the bag. Refrigerate overnight.
The pickles will keep for two weeks in the refrigerator.