The invention discloses a compound fresh-keeping method for hot peppers through control in a secondary fermentation low-salt mode. The method comprises the following steps: taking fresh pod peppers, sterilizing, washing, chopping, adding salt, weight of which accounts for 10-15% of hot peppers, sealing and fermenting under normal temperature, and performing gas-exhausting treatment; adding cold boiled water, rice wine, lysozyme, potassium sorbate and sodium benzoate, continuously sealing and fermenting at the room temperature, and directly filling. According to the compound fresh-keeping method disclosed by the invention, the pod peppers and low salt (10-15%) fermentation are adopted, fermentation is performed in stages (primary fermentation mainly refers to gas exhaustion and continuous fermentation after seasoning), and direct filling is performed without sterilizing, so that product salinity is reduced, loss of nutrient ingredients is reduced, waste emission is avoided in the whole production process, production process links are reduced, stability of product quality is guaranteed, and a processing process can be standardized. The obtained product is bright in color and luster, is strong in sauce smell, is salt and delicious in taste, and is good in fermenting flavor.