Abstract: The objective of this study is to evaluate the effects of inoculating fermentation and adjusting acid fermentation on nitrite content in fermented cabbages.Fresh cabbages were treated with lactic acid bacteria (2×10～6CFU/mL) or fermentation solution with the initial pH was 3.5, 4.0, 4.5 and 5.0, which adjusted by 0.2mol/L lactic acid buffer.Results showed that, under the inoculating fermentation process, nitrate content in the fermented cabbage reduced, and nitrite content was not higher than 1mg/kg.If the pH of initial fermentation solution was lower than 4.5, nitrite content during the fermentation reduced and lower than 3mg/kg.Both the two process could make nitrite content in fermented cabbage far below than national standard and be good for human health.