In order to explore the complex microbial system and volatile flavor components in the traditional fermentation process of Sichuan Swiss Chard， high-throughput sequencing and bioinformatics related technologies were used to comprehensively analyze the microbial flora structure of the Swiss Chard and its relation among the microbial species. The types and contents of organic acids in the Swiss Chard were determined by liquid chromatography. At the same time， headspace solid phase microextraction (HS-SPME) and gas chromatography-time of flight mass spectrometry (GC-TOFMS) were used to systematically analyze the volatile flavor components of Sichuan Swiss Chard samples. The results showed that the main contributors to the flora were Lactobacillus， unclassified-Cyanobacteria， Halomonas and Lentilactobacillus. The Swiss Chard contain six organic acids including tartaric acid， lactic acid， acetic acid and so on. And the highest content of lactic acid was 470.50 mg/100 mL. The relative content of acids in volatile flavor substances was the highest， mainly acetic acid， followed by alcohols such as 2-octanol and esters such as ethyl lactate. This study clarified the correlation between the microbial community structure and the formation of flavor substances in Sichuan fermented kimchi， aiming to provide a theoretical basis for further improving the traditional fermented kimchi process and large-scale production of inoculation control.