The process of the traditional high-salted pickled mustard is easy to lead to higher nitrite, too long marinated time and other unfavorable factors. Besides excessive amount of salt is a waste of resources. Lactic acid is the main specie during the pickled process, whose safety has been widely recognized. The pickled vegetable inoculated lactobacillus technology has been matures. Now, the study of lactic acid bacteria inoculated pickled vegetables mainly focused on the production of Paocai, There are very f...