The quality of fermented vegetables is fundamentally driven by the microbiome. Although sequencing technologies have revealed patterns of microbial diversity in fermented vegetables across diverse geographic regions, production practices, and fermentation periods, the understanding of microbial community composition and interaction dynamics remains incomplete. Furthermore, achieving precise control over the fermentation process is still challenging. This review examines the current state of microbial succession patterns in kimchi, paocai, suansun fermented mustard and cucumber, emphasizing critical challenges in microbial control and identifying key factors influencing community dynamics, including synergistic and competitive interactions. It also presents emerging technologies in microbial spoilage prevention, aiming to enhance microbiome-informed process control. Additionally, the review assesses metabolic pathways and sensory characteristics of fermented vegetables and highlights health risks associated with compounds like sodium nitrite, biogenic amines, and harmful microorganisms. The integration of synthetic functional microbial communities is discussed as a promising approach to improve fermentation quality. Finally, the potential for digital tools such as machine learning and industrial robotics to standardize production processes and improve quality control is addressed, highlighting future directions and practical implications for the industry. Overall, these insights support a foundation for interdisciplinary research and sustainable development in the fermented vegetable industry.