A novel inoculated fermentation of wild rice stem combined with vacuum impregnation method was studied. The optimal fermentation parameters were established through Box-Behnken central composite designs experiment under the response surface methodology. The total count of lactic acid bacteria,colony-forming unit,crispness value and sensory evaluation were analyzed to investigate the effects of fermentation conditions on the quality of resulted products,and to compare the fermented rice stems prepared by the novel method and prepared by the traditional one. The results showed that an incubation temperature of 25. 3 ℃,an initial salt content of 4. 9% and an inoculum volume of 6. 0%( v /v) were the optimal conditions to obtain the fermented wild stem with the best quality. Under the optimal conditions,the fermentation period was shorten from 7 days to 3 days,and the indices were measured as the total number of colonies 7. 1 × 107CFU /mL,the total number of lactic acid bacteria 5. 8 × 107CFU /mL,the crispness value 0. 8619 kg and the sensory evaluation scores 91. While the indices from the traditional fermentation were measured as the total number of colonies 19. 2 × 107CFU /mL,the total number of lactic acid bacteria 3. 1 × 107CFU /mL,the crispness value 0. 5608 kg and the sensory evaluation scores 83. Inoculated fermentation combined with vacuum impregnation method could shorten the fermentation period and meanwhile ensure high quality of the final products.