Taking Chinese cabbage as raw material， pickled cabbage was produced by natural fermentation at 22 ℃ with 2.5% salt. Collected the brine at different time during the fermentation process to measure the pH value， detect the number of lactic acid bacteria and total bacteria， isolate and identify the dominant lactic acid bacteria strain， analyze the microbial diversity and the succession of bacterial community during pickled cabbage. The results showed that during the natural fermentation of kimchi， the pH value of kimchi decreased from 6.0 to 4.15， the total number of lactic acid bacteria increased from 4.65 lg (CFU/mL) to 7.86 lg (CFU/mL)， and the total number of bacteria decreased from 9.11 lg (CFU/mL) to 8.65 lg (CFU/mL). A total of 27 strains of lactic acid bacteria were isolated from different stages， including 10 strains of Leuconostoc， 7 strains of Weissiella， 4 strains of Lactococcus lactis， 4 strains of Lactobacillus Campylobacter and 2 strains of Lactococcus pentosus. During the 7-days fermentation of kimchi， the dominant species of lactic acid bacteria gradually changed from Wessella to Lactococcus lactis， and finally the mesenteric candida successively became the dominant lactic acid bacteria. The heteromorphic lactic acid fermentation bacteria occupied the dominant position in the whole kimchi fermentation stage， and the homologous lactic acid fermentation bacteria participated in the kimchi fermentation in the middle and later stage of fermentation.