Abstract: In this paper,the content of nitrates in pickled cabbage was measured and in order to optimize the curing conditions of nitrite in the curing process. On the basis of single factor,vitamin C,edible acetic and pickled temperatures were selected with using the software for the response surface analysis. The result of this experiment shows that the best curing conditions cover vitamin C 0.2%,edible acetic acid 11,and the temperature of 21℃. The actual value of nitrite was 16.47 mg/kg(25 d),and the predicted value was 16.38 mg/kg in the optimal curing condition. The difference between the actual value and the predicted value was 0.5%,and compared to only add 10% salt marinated cabbage nitrite content decreased by 8%. Therefore,the optimized curing conditions were effective for the control of nitrates in cabbage.