Xuecai　is　a　Chinese-fermented　vegetable　product　that　has　attracted　much　attention　because　of　its　unique　umami　taste.　However,　investigations　of　the　bacterial　communities,　umami　components　and　chemical　characteristics　in　xuecai　and　the　brine　have　not　yet　been　conducted.　In　this　study,　the　bacterial　communities　and　their　correlations　with　the　umami　components　and　the　chemical　characteristics　are　investigated.　The　results　showed　that　significantly　higher　contents　of　total　protein,　total　acid,　amino　acid　nitrogen,　total　sugar,　titratable　acidity,　salt,　amino　acids　and　organic　acids,　as　well　as　significantly　lower　nitrite　concentrations　were　observed　in　the　brine　samples.　The　supervised　pattern　recognition　method　revealed　that　the　xuecai　and　brine　could　be　distinguished　by　these　indicators.　In　addition,　the　xuecai　and　brine　were　both　dominated　by　Lactobacillus,　Halanaerobium　and　Halomonas.　A　correlation　analysis　showed　that　halophilic　bacteria　had　a　positive　effect　on　the　umami　components　and　chemical　characteristics　of　the　xuecai　and　brine.　However,　lactic　acid　bacteria　both　showed　a　negative　correlation　with　amino　acids　and　most　organic　acids.　Membrane　transport,　carbohydrate　metabolism　and　amino　acid　metabolism　were　the　most　abundant　pathways.　These　results　enhance　our　understanding　of　the　bacterial　communities,　as　well　as　the　umami　components　and　chemical　characteristics　in　Zhejiang　xuecai　and　brine.