Pre-heat a grill or grill pan to medium-low heat.
Bring the vinegar, hot sauce, celery seed, mustard seed, Chinese mustard, water, sugar, and salt to a boil. Add the cabbage, onion, garlic and corn, and bring everything back to a boil. Then, turn off the heat.
Once the chow chow cools slightly, pour the mixture into a large bowl and let cool fully in the fridge while you cook the franks. It can be stored in the refrigerator for up to 2 weeks in a sealed container.
Place the frankfurters on the grill and cook according to package instructions (about 6 to 8 minutes, turning frequently).
When the frankfurters are ready, remove them from grill and place on buns. Top with kimchi chow chow and serve.