Changes of sugar,acid and microorganisms in the liquid part of fermented turnips were investigated. The yield of lactic acid was higher when the turnips were fermented at 30°C for about a week after the preliminary pickling in which they were packed tightly into a jar with 3.0% salt and covered with a weight for pressing down at below 10°C for about a week. The trend of microbiological and chemical changes during fermentation was similar to that of sauerkraut. Although Leuconostoc mesenteroides, Streptococcus faecium, Pediococcus pentosaceus, Micrococcus, Coryneforms, Enterobacteriaceae and Pseudomonas were found in the initial stage of fermentation, soon they became extinct. Thereafter, Lactobacillus plantarum appeared to become a predominant florum and finally yeast increased gradually. Lactic, acetic and succinic acid were produced, whereas malic acid was disappeared during fermentation.