Lactic acid bacteria( LAB) is the dominant microbial groups in the process of traditional kimchi fermentation. The type and quantity of LAB directly relate to quality and safety of the product. In this paper,occurrence,development and succession of LAB in the process of pickling and the internal relation between lactic acid bacteria flora and the quality and safety of product were mainly elaborated. And at the end,exploration of the resources of probiotic or antagonistic LAB was also reviewed. The paper can provide reference for the study of traditional lactic acid fermentation in our country.