During spontaneous fermentation of cabbage 16 gram-positive, catalase-negative and non-sporogenic bacterial strains were isolated. Isolated lactic acid bacteria strains have been defined as 15 gram-positive bacilli and one as gram-positive coccus by Gram staining. SDSPAGE electrophoresis of total cell protein and RAPD method with primers for the lactic acid bacteria have shown that there are 7 different lactic acid bacteria strains. Their phenotypic identification, performed by API test, has proven that three of them were identified as Lactobacillus plantarum, while one as Leuconosotoc mesenteroides and the last one as Lactobacillus brevis. Examination of growth of selected bacterial strains at different concentrations of sodium chloride have shown that all bacterial strains grow in the presence of 4- 6% sodium chloride, which is an important technological feature of potential starter cultures for the production of sauerkraut. Research in the probiotic concept has shown that selected bacterial isolates survived simulated gastrointestinal conditions in a high percentage. These potentially probiotic bacteria have demonstrated a strong antimicrobial and bacteriocinogenic activity and the possibility of autoaggregation and coaggregation with related bacterial species or potentially pathogenic test-microorganisms. Bacterial strains were sensitive to most antibiotics tested, whereas all of them were resistant to streptomycin and vancomycin. Tested bacterial strains have also survived the freeze-drying process successfully (the percent of survival above 90%), which is very important from a technological point of probiotic and starter cultures production for industrial applications.