The invention discloses a making process of 
pickled vegetables rich in active probiotics. The making process comprises the following steps of thoroughly cleaning vegetables, and then performing air-
drying; putting mother water for 
pickled vegetables in a container for 
pickled vegetables; placing the air-dried vegetables in the container for pickled vegetables, and enabling water in the container for pickled vegetables to be just higher than the vegetables; inflating 
nitrogen into the container for pickled vegetables to enable the 
nitrogen to form an 
oxygen separation layer on the surface of the mother liquid for the pickled vegetables; loading probiotics into the container for pickled vegetables; and performing sealing operation, and fermenting the vegetables in the container for pickled vegetables. An open inflating manner is directly used, and only a 
nitrogen layer needs to be directly formed on the surface of the mother liquid for the pickled vegetables, so that separation of the 
oxygen in air is realized, and growth of 
oxygen consumption 
putrefying bacteria (mould, microzymes, bacillus and 
escherichia coli) can be prevented. Besides, the environment in the mother liquid for pickled vegetables is oxygen-free environment, the environment is particularly suitable for growth of the anaerobic probiotics, the probiotics are active microorganisms beneficial for hosts, and can generate precise healthy 
efficacy for intestinal tracts and reproductive systems of human bodies, so that the function of human bodies can be improved, and the making process can elaborate beneficial effects.