The invention discloses a making process of
pickled vegetables rich in active probiotics. The making process comprises the following steps of thoroughly cleaning vegetables, and then performing air-
drying; putting mother water for
pickled vegetables in a container for
pickled vegetables; placing the air-dried vegetables in the container for pickled vegetables, and enabling water in the container for pickled vegetables to be just higher than the vegetables; inflating
nitrogen into the container for pickled vegetables to enable the
nitrogen to form an
oxygen separation layer on the surface of the mother liquid for the pickled vegetables; loading probiotics into the container for pickled vegetables; and performing sealing operation, and fermenting the vegetables in the container for pickled vegetables. An open inflating manner is directly used, and only a
nitrogen layer needs to be directly formed on the surface of the mother liquid for the pickled vegetables, so that separation of the
oxygen in air is realized, and growth of
oxygen consumption
putrefying bacteria (mould, microzymes, bacillus and
escherichia coli) can be prevented. Besides, the environment in the mother liquid for pickled vegetables is oxygen-free environment, the environment is particularly suitable for growth of the anaerobic probiotics, the probiotics are active microorganisms beneficial for hosts, and can generate precise healthy
efficacy for intestinal tracts and reproductive systems of human bodies, so that the function of human bodies can be improved, and the making process can elaborate beneficial effects.