Research was undertaken to determine the suitability of cabbage juice as a raw material for production of probiotic fermented beverage by lactic acid bacteria (Lactobacillus acidophilus M92, Enterococcus faecium L3 and Leuconostoc mesenteroides LMG 7954). Autochthonous lactic acid bacteria were not suitable for spontaneous cabbage juice fermentation, because the concentration of produced lactic acid was low during the 72 hours of fermentation, and pH was from 5,95 to 6,21. Because of that, probiotic strains Lactobacillus acidophilus M92 and Enterococcus faecium L3, as well as starter culture Leuconostoc mesenteroides LMG 7954 were introduced in cabbage juice fermentation. During this controlled fermentation, probiotic strains have produced cca 10 g/l lactic acid, pH was around 4,0, and number of live cells stayed high (~10 cells/ml). Number of viable count of probiotic bacteria Lactobacillus acidophilus M92 and Enterococcus faecium L3 maintaned high during 4 weeks of the preservation at 4 C. Choosen starter cultures survived successfuly the freeze-drying process (~10 cells/ml) and the most resistant was Leuconostoc mesenteroides LMG 7954. The number of live cells stayed immutable during the three months of preservation. Furthermore, characterisation of lactic acid bacteria isolated from spontaneous cabbage juice fermentation was additionally carred out as a possible starter cultures consisting of autochtonous lactic acid bacteria for the production of fermented cabbage juice. Phenotypic characterization of 13 isolated strains was done by SDS-PAGE of whole cell proteins. Electrophoretic pattern revealed 7 different bacterial strains. All of this strains and the choosen starter cultures have showed antibacterial activity against 6 different test microorganisms which is one of the desirable properties of potential starter cultures.