Changes of texture properties of Chinese sauerkraut were measured during the natural fermentation process by using instrumental texture profile analysis(TPA).The correlation coefficients between the textural parameters and texture change regularities of Chinese sauerkraut were analyzed.The results showed that most of TPA parameters had significant correlations.The hardness,fracturability,resilience,cohesiveness and chewiness of Chinese sauerkraut decreased with prolonged time during natural fermentation.The optimum product texture of Chinese sauerkraut could be achieved after fermentation for 40-60 days.