Cabbage is one of the vegetables which are rich in mineral, vitamin C, and fiber. In this research, cabbage were utilized as an alternative source for fermented drinks. The aim of this research is to optimize the fermentation process of cabbage juice. The study was started with a preliminary research for determining the bacterial growth curve and preparing the culture stock of Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus. The log phase for all starters were 24 hours. The main research is aimed to determine the optimum incubation temperature and skim concentration. Three different of incubation temperature (30, 37, and 42°C) and three different of skim concentration (2, 4, 6, and 8%) were use as the treatment. The parameters monitored in this research were pH, tiratable acidity, and viable cell counts. The result showed that there was interaction between incubation temperature and skim concentration on the pH, titratable acidity, and viable cell counts at p < 0,05. The higher concentration of skim milk in all starter led to the lower of pH, the higher titratable acidity, and the higher viable cell counts. The best fermentation process for cabbage juice (using L. casei and L. plantarum) were found in the incubation at 30 °C, while the fermentation process for cabbage juice using (L. acidophilus) was found in the incubation at 37 °C. All fermentation process lasted for 48 hours and using 6% skim milk powder. Among three starter applie, the lowest pH (3,42), the highest titratable acidity (0,51%), total dissolve solids (6,4%), and viable cell counts (3,0 x 109 CFU/ml) produced by the fermented cabbage juice using L. plantarum as the starter.