Pickled products (including pickled vegetables, flavored pickled vegetables, traditional famous pickled vegetables, and chili bean paste seasonings) are also popular both domestically and internationally. However, with the rapid expansion of the industry, environmental pollution issues have been intensifying, especially in the salt-curing process of pickled vegetables. During fermentation, a high-salt brine (with salt content > 10%) is used, resulting in a large amount of wastewater generated during the salt-curing, pond cleaning, and desalination processes. This wastewater is characterized by high salinity (salt content: 2%～4%) and high organic matter (COD: 4600～28000 rng/L), making it difficult to treat.