White cabbage (Brassica oleracea var. capitata) reportedly exerts antioxidant, anti-inflammatory, and anti-gastric effects. We aimed to evaluate the biological activity of B. oleracea fermented with Lactobacillus plantarum (FBO). The plant material was fermented for 7 d. The antioxidative potentials of FBO (DPPH radical-scavenging activity, and total phenol and total flavonoid contents) and ability of FBO to inhibit digestive enzymes (α-amylase and lipase) were tested. Anti-inflammatory and anti-allergic effects were also determined by measuring the release of NO, inflammatory cytokines (IL-1β, TNF-α and IL-4), β- hexosaminidase and histamine. FBO contained 15.84±0.25 mg GAE/g phenols and 1.19±0.09 mg NA/g flavonoids. FBO showed DPPH radical-scavenging activity, and inhibited α-amylase and lipase. It also inhibited of NO, PGE2 and inflammatory cytokine production by LPS-stimulated RAW 264.7 macrophages. Finally, FBO inhibited degranulation and inflammatory cytokine production in antigen-stimulated RBL- 2H3 mast cells, in a dose-dependent manner. Collectively, these observations indicate that white cabbage fermented with L. plantarum can be used as a functional material and edible resource in industrial setting.