酸白菜配方：

• 2个大白菜，去外面的菜叶后3.5公斤
• 盐或泡菜盐：70克 （白菜重量的2%）如果有泡菜引子，盐的用量可以减少为1%。酸菜泡好之后，再添菜的时候，可以不放盐或者少放。
• 室温腌制10-14天。或者适合自己的酸度。

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.