This study was undertaken to investigate changes m curve angle of Chinese cabbage blade during salting at various concentration(10, 15, 20, 25%) of salt to evaluated salting degree by curve angle during salting at 20$^{circ}C$. Salt concentration of brine, the amount of water elution, salt penetration of the tissue(salt concentration of Chinese cabbage), weight loss and texture were investigated. Correlation relation between the above factors and curve angle were determined. The curve angles by method of holding the edge of the Chinese cabbage blade was measured. The curve angles of the mesophyll were proportional to salting time and salt concentration, but slope of line equation showed higher than that of mid-rib. The ideal method of salting evaluation by curve angle was MCA-MRC (the measuring curve angle of mid-rib C) at each concentration of salt. The results of curve angle when reached 3% salt of Chinese cabbage tissue calculated by MCA-MRC at 10, 15, 20 and 25% salting were 57$^{circ}$, 43$^{circ}$, 36$^{circ}$, and 33$^{circ}$, respectively. And salting times calculated by the same conditions were 19, 12.5, 9.1 and 4.4hours, respectively.