Objective Jiangshui is a kind of traditional fermented food made by microbial fermentation using celery, white cabbage, radish, and flour as raw materials. Methods We took flour addition, fermentation time, primer addition and fermentation temperature as single factors to compare the effects of different factors on the evaluation indicators of Jiangshui fermentation, solid phase microextraction (SPME) coupled with gas phase mass spectrometry (GMS) and chromatography (GC) were used to analyze the flavor compounds in Jiangshui. Results In summary, the optimal fermentation process was determined as follows:2.5% of the flour was added, the fermentation temperature was 29 ℃, the fermentation time was 3 days, and the introduction addition was 11%. Under these conditions, the texture of Jiangshui was uniform, the taste was slightly sour and the flavor was mellow and soft. There were 29 kinds of flavor substances in Jiangshui, which were mainly composed of aldehydes and ketones, hydrocarbons, alcohols and esters.The main substances were:(R)-(+)-limonene, ethyl acetate and ethanol, with the contents of 14.66%, 10.52% and 7.24%, respectively. Conclusion For the purpose of controlling the quality of Jiangshui, the process was standardized to ensure that the quality of Jiangshui is good and controllable, and was helpful to ensure food hygiene and safety. Serofluid is a kind of traditional fermented food made by microbial fermentation using celery, white cabbage, radish, and flour as raw materials. We took flour addition, fermentation time, primer addition and fermentation temperatu-re as single factors to compare the effects of different factors on the evaluation indicators of slurry fermentation, solid phase microextraction (SPME) coupled with gas phase mass spectrometry (GMS) and chromatography (GC) were used to analyze the flavor compounds in slurry water. In summary, the optimal fermentation process was determined as follows:2.5% of the flour was added, the fermentation temperature was 29 ℃, the fermentation time was 3 days, and the introduction addition was 11%. Under these conditions, the texture of slurry water was uniform, the taste was slightly sour and the flavor was mellow and soft. There were 29 kinds of flavo-r substances in serofluid, which were mainly composed of aldehydes and ketones, hydrocarbons, alcohols and esters.The main substances were:(R)-(+)-limonene, ethyl acetate and ethanol, with the contents of 14.66%, 10.52% and 7.24%, respectively. For the purpose of controlling the quality of serofluid, the process was standardized to ensure that the quality of the serofluid is good and controllable, and was helpful to ensure food hygiene and safety.