Yep! It's called Xian Cai (salted vegetable) or Suan Cai (sour vegetable) and like basically any other cuisine, there are dozens of variations on it across China. If you look at the picture on the wiki [1] you'll see that it's fermented almost exactly like sauerkraut, albeit whole not sliced.

[1] https://en.wikipedia.org/wiki/Suan_cai