Numerical simulation methods are combined with experimental data to predict the completion of fermentation processing. Through the control of fermentation process parameters, numerical simulation, and model estimation, the nitrite content is reduced to ensure product safety. In this study, using fresh okra as the primary raw material, the effect of Lactobacillus plantarum fermentation on the nitrite content of pickled okra was studied. Sensors for measuring temperature and concentration and a data collection system based on Raspberry Pi were set up, and the optimal fermentation process parameters for controlling and reducing the nitrite content were found by artificial intelligence simulation. The results showed that compared with natural fermentation, the nitrite content of pickled okra produced by Lactobacillus plantarum fermentation was lower and the maturity period was shorter. For the theoretical optimal parameters (inoculation with 3.6% LP, fermentation temperature of 20 ℃, fermentation time of 2.6 days, and saltwater concentration of 7.8%), the average nitrite content of pickled okra was 2.2 mg/kg, which was lower than the national limit of nitrite in pickled vegetables (≤20 mg/kg). These results suggest that Lactobacillus plantarum fermentation should be used for the production of pickled okra. This study provides a reference for the advantages of Lactobacillus plantarum fermentation in the industrial production of pickled okra.