酸菜, or "suan cai," is a type of fermented Chinese cabbage, commonly made from Napa cabbage. It is a traditional dish in Chinese cuisine, particularly popular in northern regions. The fermentation process involves salting the cabbage and allowing it to ferment for several days to weeks, resulting in a tangy flavor and crunchy texture. This dish is often used in various recipes, such as soups and stir-fries, and can be enjoyed as a side dish. Suan cai is not only flavorful but also offers health benefits, as it is rich in probiotics, which can aid digestion and support gut health.