In order to study the natural fermentation process of kelp pickles,the kelp was deodorized by the compound of licorice and green tea solution to remove its fishy smell.When,deodorizing at 30 ℃ for 10 minutes when the ratio of green tea and licorice is 4∶ 2 and the concentration of the complex solution is 2% proved to generate the best result.The optimum condition for condensing kelp to brittle determined by L 9(3 4) orthogonal test is 0.5% of the CaCl 2 concentration,soak at 30 ℃ for 10minutes.This study also examined the effect of the concentration of salt and sugar on kelp flavor through Single factor experiment.The best formula of kelp pickles and experimental conditions is 7% salt,sugar 9%,incubated at 35℃ for 10 days by L 9(3 4) orthogonal test.