Sichuan , a microbial food predominantly fermented by lactic acid bacteria and hosting a complex and diverse microbial ecosystem, serves as an ideal habitat for bacteriophages. However, relatively few studies have been conducted on isolating bacteriophages from fermented vegetables and their application in vegetable fermentation. In this study, three staphylococcal bacteriophages, ΦSx-2, ΦSs-1, and ΦSs-2, were isolated and purified from Sichuan using the spot test method. The morphological features of the phages were characterized using transmission electron microscopy (TEM), while key biological properties such as one-step growth kinetics were systematically evaluated, ultimately verifying their taxonomic placement within the Caudoviricetes class. Furthermore, the potential effects of these phages on the microbial community structure and physicochemical properties during fermentation were investigated using high-throughput sequencing and standard physicochemical assays. Microbial community analysis demonstrated that introducing the phages significantly increased the relative abundance of lactic acid bacteria while reducing the prevalence of spoilage bacteria such as , , and . Physicochemical assessments revealed that adding phages accelerated the acidification process of , effectively reduced nitrite levels, and increased the concentrations of lactic and acetic acids. Additionally, notable differences in color and flavor were observed between the two groups of during the fermentation process. In summary, the inoculation of bacteriophages ΦSx-2, ΦSs-1, and ΦSs-2 optimized the microbial community structure, enhanced the fermentation process, and improved the quality of Sichuan .