The changes of acidity,pH,and nitrite of Sichuan pickle and Korean pickle during the fermentation and the optimal method for preservation were studied. The results showed that the pH of two pickles both decreased with time at first and then trend to be stable. The lowest pH of Sichuan pickle on day 7 was 3. 1. The lowest pH of Sichuan pickle on day 8 was 3. 9. The acidity of the two pickles were increased with time during fermentation. On day5 of fermentation,the acidity of the Korean pickles increased extremely and showed significant difference with that of Sichuan pickle. During the fermentation,the content of nitrite in Sichuan pickle and Korean pickle increased at first,then decreased with time and trended to stable at last. The content of nitrite reached peak at day 3 and day 4. The value was 2. 0 μg /g and 4. 9 μg /g. Results from sensory evaluation and determination of shear stress suggested that cold storage with preservative was the optimal method for their preservation.