The contents of nitrate and nitrite in five kinds of Pickles and Sauerkrauts in Chaozhou were determined by the hydrochloric acid ethylene diamine colorimetric method and the ultraviolet spectrophotometric method. The results showed that, along with the increase of storage temperature, the contents of nitrate in the pickles and sauerkrauts rose. And the contents of nitrate in the pickles and sauerkrauts, which exposed in the air at room temperature, were found to sharply increase.