Abstract: Fermented vegetables are one of the traditional fermented foods, which are popular among people. Lactic acid bacteria, as the main dominant flora in fermented vegetable. During the fermentation process, organic acids, mainly lactic acid, and bioactive components are produced, which confer unique flavor and nutritional value to fermented vegetables. In this review, the fermentation processes of different fermented vegetables （Sichuan paocai, Dongbei suancai, Xibei jiangshui-cai, kimchi, cucumber pickles, and sauerkraut） are summarized. The dynamic changes of the bacterial and fungal communities during the fermentation process, and the mechanism of lactic acid fermentation are described. The pathways for the production of bioactive compounds （γ-aminobutyric acid, bioactive peptides, polyphenolic compounds, and extracellular polysaccharides）, their physiological functions are introduced, and the development trend of fermented vegetables is prospected, and it also provides reference for fermented process optimization and product development.