The invention provides preparation technology of fresh pickled cowpea. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei
Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei
Lactobacillus Powder is added in the pickle liquid II; step B, circulation
fermentation, namely fermenting vegetable cowpea by the pickle liquid I prepared in step A, so that the fresh pickled cowpea is obtained; when performing the 4n times of
fermentation, the pickle liquid after the 4n-time
fermentation is used again for fermenting the cowpea after sequential processes such as
centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 20-24 DEG C for 40-65 hours. According to the technology, the pickle liquid preparation and the circulation fermentation control are utilized, especially the addition of the Gaofuji Paolemei
Lactobacillus Powder into the pickle liquid and the controls to the parameters and indexes in the circulation fermentation process are performed, so that the preparation time of the fresh
pickled vegetables is shortened and the quality and taste of the fresh
pickled vegetables are improved; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.