Abstract:With Wasabi Petiole and Wasabi Flower Bolt as raw material，a Wasabi sauerkraut was made by using noodle soup pickling and fermentation technology.The effects of organoleptic quality and total acid content of the Wasabi sauerkraut made by different ratio of pickled noodle soup，different pickling temperature and different pickling time was discussed by single factor test，and the pickling fermentation process was optimized by response surface methodology（RSM）.The results showed that the optimum technological conditions for the Wasabi sauerkraut which was fermented by noodle soup were as follows：the proportion of the pickled noodle soup was 7%，the pickling temperature was 25℃，and the pickling time was 24 h.The sensory score of the Wasabi sauerkraut produced under this process were 98，and the total acid content was 1.869 g/100 g.The Wasabi sauerkraut was tested，and the results showed that nitrite was not detected.