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Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C) were investigated in this study. The determination of the microbial community was achieved using high-throughput sequencing and the quality-related physicochemical characteristics included pH, salinity, total acid (TA), amino acid nitrogen (AAN), reducing sugar (RS), nitrite, and biogenic amines (BAs). Based on OPLS-DA analysis, there was a difference between the quality of Group_C and Group_P. No significant difference was observed in province grouping. Proteobacteria and Firmicutes were the dominant phyla, and the dominant genera were <i>Lactobacillus</i>, <i>Pantoea</i>, <i>Weissella</i>, and <i>Pseudomonas</i>. All groups had significant differences in community structure (<i>p</i> < 0.05). Compared with Group_C, the relative abundance of opportunistic pathogens (<i>Pseudomonas</i> and <i>Serratia</i>) in Group_P was lower. <i>Pseudomonas</i> and <i>Serratia</i> were the biomarkers in Group_H. At the genus level, <i>Lactobacillus</i><i>s</i> and <i>Weissella</i> had a positive correlation with pH, Cadaverrine, and salinity (<i>p</i> < 0.05), however, they were negatively related to tryptamine. <i>Pseudomonas</i> was negatively correlated with salinity (<i>p</i> < 0.05). Bacterial community and physicochemical parameters of CSC, as well as the correlation between them, were discussed in this study, providing a reference for future studies on CSC inoculation and fermentation.