The invention discloses a method for continuously fermenting pickle with low salt, which comprises the following steps of: A, cleaning and cutting fresh vegetables to be fermented; B, adding pickle juice into a constant temperature fermentation device, wherein the pickle juice comprises the following components in percentage by weight: 1 to 7 percent of salt, 0 to 1 percent of spice, 0 to 1 percent of functional bacterial powder special for the pickle, 0.1 to 2 percent of carbohydrate, 0.2 to 2 percent of yeast extract and 0 to 0.03 percent of sodium dehydroacetate, and enriching bacteria and culturing at the temperature of between 5 and 43 DEG C for 0.5 to 48 hours; and C, putting the cleaned and cut vegetables in the step A into the constant temperature fermentation device until the pickle juice submerges the vegetables, and fermenting at the temperature of between 5 and 43 DEG C for 0.1 to 90 hours to prepare the needed pickle. The method has the advantages of capacity of effectively shortening the fermentation period for fermenting the pickle with low salt, continuous production and stable and safe quality.