The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{circ}C$ and 30$^{circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{circ}C$ than 20$^{circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{circ}C$ and 160-0mmHg.