In this paper， semi-dried radish was prepared from white radish byprimary dehydration， then the pure fermentation or mixed fermentation of dried radish was conducted inoculated with the Lactobacillus plantarum L1 and Lactobacillus rodarum L3， respectively. In contrast to spontaneous pickling and fermentation， the effects of two kinds of lactic acid bacteria （LAB） on the fermentation of dried radish were investigated by determine the pH and total acid values. The texture， color difference， amino acid composition and volatile flavor of dried radish were also detected after fermentation. The results showed that the fermentation of LAB accelerated the decrease of pH and the increase of total acid. The content of total acid and free amino acid in dried radish fermented by mixed fermentation was the highest， they reached 0.729 g/100 g and 16.01 mg/g respectively. The color of dried radish fermented by Lactobacillus rodarum L3 was the closest to unfermented dried radish. The dried radish fermented by Lactobacillus plantarum L1 has the best texture. A total of 61 volatile flavor compounds were detected in 4 groups. The type of the flavor substances by mixed fermentation is not the most， but the flavor is harmonious and some particular aroma is the more abundant. Based on the comparison of data and sensory evaluation， complex strains as a starter was an ideal selection because the quality of dried radish was higher than that of natural fermentation and single strain fermentation.