Abstract: This research aims to preliminarily investigate the interaction among the sensory index, the fermentation quality, the lactate content, the relative abundance and the community succession of flora in sauerkraut fermentation. The relative abundance changing of culturable microorganisms, the acidity of microenvironment and the changing of lactate content were counted and analyzed by designing two systems, the natural fermentation and the bacteria-adding fermentation. The results showed that in the two systems, the production quality of the bacteria-adding fermentation was better than that of the natural fermentation, and the bacteria groups were in dynamic change during the two fermentation systems of sauerkraut. Compared with the natural fermentation, the environment of the bacteria-adding fermentation was more beneficial for the lactic acid bacteria to set up its dominating position, and also inhibited the growth of some non-functional flora (such asEnterococcus ,Escherichia coli ,Enterobacteria , et al). On the whole, the acidity of the bacteria-adding fermentation system is stronger and the content of lactate is more. With the changes of community structure in the micro-ecosystem caused by exogenous flora which attach and acquire the ecological niche, the Chinese cabbage endophytic bacteria adjust the migration, growth and succession of the relevant flora by transferring the quorum sensing signal through the intercellular space or cytomembrane. The dynamic changes of a series of bacterial flora caused by the regulation show that the fermentation period is greatly shortened and the quality of sauerkraut is improved.