In this study, we investigated the anti-obesity effect of vegetable juice fermented by lactic acid bacteria (LAB) isolated from kimchi, in a high-fat diet (HFD)-induced obese mice. C57BL/6J mice were randomly as signed to 4 group: normal diet fed (ND), HFD fed (control), HFD with nonfermented vegetable juice (VJ) and HFD with fermented vegetable juice with LAB (VJ+LAB) groups. After 8 weeks, the VJ+LAB treatment was significantly decreased the body weight gain and white adipose tissue in HFD-induced obese mice. The serum TG and AST levels also decreased in VJ+LAB group compared with HFD group. The mRNA levels in epidydimal fat showed that the supplementation of VJ+LAB significantly reduced the SREBP-1c, C/EBP-α, PPARγ, FABP4, and FAS and increased the ATGL and HSL compared with those of the HFD group. Hematoxylin and eosin staining revealed that HFD mice had more severe microvesicular steatosis in hepatocytes and larger adipose cell sizes than that in ND mice, but supplementation with VJ+LAB apparently ameliorated these effects. Collectively, fermented vegetable juice using LAB can be potentially used to prevent or treat obesity and associated metabolic disorders.