Abstract:Fermented vegetables play an important role in traditional Chinese diet culture,and they are widely favored by consumers. The increasing demand for high-quality fermented vegetables has become more pronounced. However,traditional natural fermentation methods often encounter issues such as bacterial contamination,flavor discrepancies,and inconsistent quality across different batches. These problems have hindered the development of related industries. Therefore,the microbial diversity of the main traditional Chinese fermented vegetables in China was summarized,and the dominant microbial composition of fermented vegetables was conducted to provide a foundation for the standardization and industrial production of traditional fermented vegetables.