In this study， thirty fermented vegetables samples were collected from Baisha， Changjiang， Qiongzhong， Lingao， Wenchang， Wanning， Wuzhishang areas， Hainan province. Types of fermented vegetables includes fermented bamboo shoots， fermented watermelon， fermented cabbage and fermented bean. Traditional methods of isolation and culture， 16S rRNA sequence analysis and qPCR were appealed to isolate， identify and describe the diversity of microorganisms in the samples. Three genus and sixteen species were identified， Lactobacillus accounted for 84.30% of the total， Enterococcus and Pediococcus were 15.12% and 0.58%. Then， Lactobacillus average gene copy number in each sample was 3.39×107， Enterococcus was 5.89×105 and Pediococcus was 8.71×103. Consequently， Lactobacillus was the most predominant genus， and Lactobacillus plantarum was predominant specie. There were also differences in microbial diversity in different regions and different kinds of fermented vegetables. This study preliminarily revealed the diversity of microorganisms in fermented vegetables in Hainan， which laid the foundation for further research and utilization of microbial resources in this area.