Pickled Chinese cabbage:
Chinese cabbage: 2, 3.5 kg after outer layer leaves removed.
Salt or pickling salt: 70 g, 2% of the weight of the cabbage. If previous pickling water is available, 1 % salt is sufficient. When adding second batch of fresh cabbage, salt is not required.
Ferment at the room temperature for 10-14 days. Or longer for additional acidity.