In this experiment, the pickled kohlrabi, chili, rapeseed oil and kohlrabi pickling liquid are used as the main raw materials to develop a kind of pickled kohlrabi seasoning sauce. Through orthogonal test and sensory evaluation, the best ingredients are 9.0% kohlrabi, 10.0% pork, 22.0% chili and 8.0% pickling liquid. The range analysis results show that the factors affecting the quality of the product in primary and secondary sequence are: the additive amount of kohlrabi>the additive amount of chili>the additive amount of pickling liquid>the additive amount of pork. The analysis of variance results show that the additive amount of pickling liquid has a significant influence on the comprehensive score (P<0.05), while the additive amount of kohlrabi and chili has a very significant influence on the sensory quality of seasoning sauce (P<0.01). Through the test of the product, its main physicochemical indexes and hygienic indexes all meet the requirements of the quality standard, the quality of the product is safe and reliable.