In order to improve the flavor and quality of fermented radish pickles， radish was inoculated with Lactiplantibacillus plantarum PJ-7 producing γ-aminobutyric acid and commercial starter， respectively. The microbial count， physical and chemical characteristics， organic acids， volatile flavor compounds and bacterial diversity of fermented radish were determined using HPLC， headspace solid-phase microextraction gas chromatography-mass spectrometry and high-throughput sequencing. Effect of L. plantarum PJ-7 producing γ-aminobutyric acid on the flavor and nutritional quality of fermented radish was analyzed in the study. The results showed that the count of microorganisms and physical and chemical characteristics in radish fermented by L. plantarum PJ-7 were better than that commercial starter group and natural fermentation group. The content of γ-aminobutyric acid reached 1.33 mg/mL， and the total amount of organic acids was 28.52 mg/mL， among which the content of lactic acid was the highest， reaching 22.91 mg/mL. The volatile flavor compounds of fermented radish in PJ-7 group were abundant. A total of 48 volatile flavor compounds in PJ-7 group， mainly including esters， alcohols and thioethers， the relative contents of which were 9.65%， 21.16% and 22.10%， respectively. Lactobacillus， Weissella and Streptococcus are the dominant bacteria genus in PJ-7 group. The results demonstrated that L. plantarum PJ-7 could increase the γ-aminobutyric acid content and improve the flavor and quality of fermented radish. This study aims to provide a basis for development of pickles rich in γ-aminobutyric acid.