Method for making bagged fermented preserved pickled vegetables

The invention discloses a method for making bagged fermented preserved pickled vegetables, belongs to the fields of biological techniques and foods and aims to solve the problems that conventional fermented preserved pickled vegetables are high in production cost, large in salt and waste acid wastewater emission, instable in color and flavor, uncontrollable in fermentation, hard in on-scale standard production, and the like. By adopting the method, steps of raw material pretreatment, sterilization and cleaning, dehydration, mixing, packaging, fermentation and the like are controlled, particularly directly added lactic acid bacterium powder and primary metabolites thereof are added, and parameters and indexes in the making process are controlled, so that the problem of gas generation deterioration caused by massive propagation of heterofermentation microorganisms can be effectively avoided, the color, the flavor, the crispiness and the fullness of fermented preserved pickled vegetablesin bags within the expira