Chinese traditional fermented vegetables are favored by consumers because of their unique flavor， rich nutrition， and high appetite. During the fermentation process， bacteria and fungi formed a complex and changeable colony structure and characteristic flavor of Chinese traditional fermented vegetables through different metabolic pathways. This work overviews the flavor profiles of Chinese traditional fermented vegetables (e.g. Paocai， salted vegetables， and Jiangcai)， the core microbial structure， and their correlation. The outcome could provide the theoretical basis for high quality development of Chinese traditional fermented vegetable industry.