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Summary: Fermented vegetables are nutritionally beneficial and promote good health. China possesses abundant raw vegetable materials and has a longstanding history of fermented vegetable production. However, the traditional process of vegetable fermentation heavily relies on individual producers' experience and knowledge, resulting in inconsistent flavours, variable quality, and the potential generation of harmful substances. The utilisation of lactic acid fermentation starters can effectively inhibit pathogenic bacteria during the fermentation process, enhance product flavour, reduce nitrite production, improve functional and nutritional value, as well as extend shelf‐life. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high‐quality development within the fermented vegetable industry. [ABSTRACT FROM AUTHOR]