In order to study the effects of different salinities on the volatile flavor compounds and physicochemical properties of red cabbage sauerkraut during the fermentation， there were four different salt concentrations of 1%， 3%， 5%， and 10% were designed. The volatile flavor compounds (VOCs) in red cabbage sauerkraut were detected by using the headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS) The differences of VOCs as well as sensory scores， pH， total acidity， nitrite， amino acid nitrogen， reducing sugar content and number of lactic acid bacteria (LAB) colonies in different samples were analyzed during the fermentation. The results showed that salinity had a significant effect on the sensory score of red cabbage sauerkraut and physicochemical indexes such as the pH， total acidity， amino acid nitrogen， reducing sugar content and the number of LAB colonies (P<0.05). High salinity (>5%) is not conducive to the fermentation and sensory quality of sauerkraut and fermented at 3% salinity has the highest sensory score. The results of HS-SPME/GC-MS analysis showed that at the end of fermentation (60 days)， the total content of flavor substances in red cabbage sauerkraut fermented at 3% salinity was the highest. Among them， the content of some flavor compounds such as alkenes， alcohols， aldehydes， ketones， isothiocyanates and nitriles was significantly higher than that of sauerkraut with other salinity (P<0.05). With the increase of salinity， these flavor substances decreased accordingly. Combined with odour activity values (OAVs) analysis， 21 key VOCs in sauerkraut were obtained， and it was found that their OAVs would be significantly reduced (P<0.05) at higher salinity (>5%). According to principal component analysis (PCA)， in the middle (30 days) and end (60 days) of fermentation， the component of flavor substances in sauerkraut fermented at different salinity was not quite similar， and the flavor substances at 3% salinity were more abundant. The Pearson correlation analysis disclosed that there was negative correlation between salinity and total acidity (P<0.05)， amino acid nitrogen， LAB number， sensory scores as well as most volatile flavor compounds while the salinity was positively correlated to pH and reducing sugar content. Conclusion: Compared with other salinity， red cabbage fermented at 3% salinity has better flavor quality， and can be directly used in red cabbage sauerkraut making， which has certain guiding significance for processing red cabbage products.