This assay studied the impact of different salt concentration fermentation on the quantity of lactobacilli from three vegetables and their propionic acid output.The research was to ferment radishes,cabbage and cowpea with new saline solutions,whose salt concentration was 4%,6%,8% respectively.The results showed that a new saline of 6% salt concentration was the most suitable one for three kinds of lactic acid fermentation for vegetables.In the new saline of the same 6% salt concentration,the speed of lactic acid fermentation was ranked as follows: cabbage ranked 1st,radish took up the 2rd,cowpea was the last one.But in the 6% old salt concentration,the difference of fermentation rate of three vegetables was not clear.From water isolation and identification of the three fermented vegetable pickles,there were six strains of Gram-positive,of which four strains belonged to Weissella cibaria,one strain was Leuconostoc citreum and another was Lactobacillus plantarum.We should fully consider the difference of vegetable species and made use of the advantages of the old saline in Pickle production.