The invention discloses low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria and a production process of the pickled vegetables. The low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria is prepared by the following steps: carrying out pretreatment; carrying out salt and sugar fermentation on compound lactic acid bacteria; removing brine; carrying out sugar and milk fermentation on compound lactic acid bacteria; rinsing and withdrawing salt; frying; cooling; adding lactic acid containing compound lactic acid and lactein cooking liquor of pickled vegetables, storing by a cold chain and the like. The production process of the lactic acid containing compound lactic acid and the lactein cooking liquor of pickled vegetables comprises the following steps: cleaning four times; fermenting three times; and rinsing two times by ozone water. The low-salt preservative-free lactic acid pickled vegetables containing compound lactic acid bacteria have the beneficial effects that under the condition of low salt and no chemical preservatives, naturally fermented by beneficial bacteria lactic acid bacteria, functional lactic acid pickled vegetables which are high in nutrient and quality are obtained, so that the problems of used chemical preservatives, side effects of high salt and high nitrite, low nutrition, poor sanitation and single taste in conventional pickled vegetables production are overcome so as to satisfy the requirement of people on safety, sanitation, nutrition, low salt and no preservatives of pickled vegetable foods.