Abstract: A red radish as materials by spontaneous fermentation,old brine fermentation making Sichuan pickle in this paper.The yeast group distribution and dynamic changes during different fermentation period by using the methods of traditional isolation and culture,26 S r DNA sequencing technology were studied. The research results showed that,there were 5 kinds of yeast in the fermentation process,which identified as Candida sake,Sporisoriu camicdor,Rhodotorula mucilaginosa,Pichia galeiforms and Kazachstania exigua.The dynamic results showed that Pichia spp. and Kazachstania spp. were the dominant yeast in traditional fermented pickle. In addition,though different species yeast,they had the same dynamic change in two different ways of fermentation.