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Kimchi production situation in our country only a handful of companies have kimchi industrial production capacity , the rest are scattered , small-scale cottage . Traditional fermented kimchi pickled almost all high- salt , wild fermentation , the production process in order to roughing -based, deep processing, finishing less , low value-added , high content of salt pickle exist , the production cycle is long , inconsistent quality , found excessive nitrite and other technical bottlenecks , which seriously hampered the production of pickles modernization and international competitiveness. Therefore, the development of low- salt and low nitrite content kimchi kimchi products processing industry is currently the main problems to be solved . In this paper, the main research cabbage vegetables , using the Japanese advanced production technology , by adjusting the pH of the stain method , in certain circumstances, the fermentation temperature 4 ℃, different pickling salt concentration % ( 4/6/8/10 ) and fermentation time , the understanding of their products nitrite, total acid content and quality as well as the variation of pickled salt concentration of 8 % of the cases, different fermentation temperature ℃ (4/10/16/22), different fermentation time of its nitrite, total acid content and quality variation , come to its optimum process parameters. Through analysis of the data , test results, testing, establishment of a suitable production pipeline . Developed in line with \
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