Abstract:Using fresh cabbage as raw material to make fermented cabbage ，pickling methods such as natural dry pickling，natural wet pickling，pure-culture dry pickling and pure-culture wet pickling was studied.In the course of pickling，the total sugar，reducing sugar，total acid，pH value，amino acid nitrogen，nitrite of fermentted cabbage，lactic acid bacteria count and coliforms bacteria count were determined and analyzed.The results showed that the pure-culture wet pickled cabbage could increase the fermentation speed，shorten the pickling time，and had no obvious effect on the total sugar and reducing sugar conten，t，coliforms bacteria count and pH of the pickled products，and had slightly lower contens for the amino acid nitrogen than that of other methods.The peak value of nitrite content was reduced fastly to 0.36 mg/100 g for pure-culture wet pickling.sensory score of pure-culture wet pickling was 90.98.In general，pure-culture wet pickling cabbage had obvious advantages.