Abstract:In this study，traditional fermented cabbage from northest China was taken as sample，from which strains were isolated with the selective medium of MRS-CaCO3，and strains identification were made by gram staining，catalase activity and 16S rDNA sequence analysis.Then the isolated strains were used to prepare direct fermentation starter to fermente sauerkraut.Finally，according to the characteristics of acid production，nitrite lowering ability，bacteriostatic activity，sensory evaluation and flavor composition analysis，the best strains were selected.As results，five Lactobacillus plantarum strains were isolated.Add 0.2%direct starter that contain each of the five strains respectively to Chinese cabbage，after 20 days of fermentation at 20℃-25℃，sauerkraut finished product that has the flavor and quality as traditional fermented sauerkraut obtained.Thetotalacid contents were （5.24±0.71）g/100g-（6.41±0.69）g/100g，and the contents of nitrite were 5.7mg/kg-10.2 mg/kg，which all meet the national standards.This study should provide strain resources for the high quality industrial production of pickled cabbage of northest China.