Stachys sieboldii Miq is a kind of food rich in oligosaccharide probiotics， which is often used as the raw material to make kimchi food. However， the traditional fermenting process has many problems such as high content of nitrite and serious contamination of harmful bacteria. In this study， high quality lactic acid bacteria with antibacterial activity， ability to reduce nitrite and to product B group vitamin was screened out based on the bacteria stored in laboratory. Among them， Lactobacillus plantarum ZJ316， Lactobacillus sakei ZFM225 and Lactobacillus paracasei ZFM54 showed strong antibacterial activity and nitrite degrading ability. These three strains all grew well in the medium of Stachys sieboldii Miq juice， and the growth of L. plantarum ZJ316 was the best， with OD600nm up to 1.84 after 24 hours of culturing. After 48 hours of fermentation， the nitrite degradation rate was 82.83% and the production of folate was up to 1.25 μg/100 mL. And it was found that the supernatant could inhibit the growth of most harmful bacteria， and had a significant inhibitory effect on food-borne pathogens such as Staphylococcus aureus. GC-MS analysis showed that L. plantarum ZJ316 could produce acids， alcohols， ketones and other flavor substances during the fermentation of Stachys sieboldii Miq juice， giving it excellent fermenting flavor. L. plantarum ZJ316 has good probiotics and fermenting characteristics， which is expected to be used in the development of green， nutritious and healthy kimchi products.