Processing of pickled Volvariella volvacea which was fermented by Lactobacillus plantarum dy-1 was studied in this paper. The fermentation techniques were optimized by single factor analysis and orthogonal experiments. First of all, according to the hardness and chromatic aberration, the optimized parameters of blanching were as follows: citric acid addition of 2 g/L, calcium chloride addition of 6 g/L, salt addition of 10 g/L, and blanching time of 9 min. The yield of acid and sensory scores were used as comprehensive evaluation indexes to evaluate the single factor experiments and orthogonal experiments, and the effects of the main factors on the fermentation of V. volvacea from high to low were sucrose concentration, salt concentration, fermentation temperature, L. plantarum dy-1 inoculum amount. The results demonstrated that Direct-Vat-Set method of L. plantarum showed shorter fermentation period, higher lactic acid bacteria content, lower nitrite content and the number of mold and coliform bacteria was below the national standard limit. In addition to enhancing the flavor of the products, their physicochemical, microbial and sensory properties were better compared with natural fermentation.