The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteriafrom Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter).Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacterianumber, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbagejuice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of allcabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed thehighest Brix (8.38˚Bx). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensoryevaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5)showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixedstarter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development offermented cabbage juice as an excellent bioactive functional food.