The cholesterol lowering effect of vegetables fermented by Lactobacillus plantarum HY7712 was evaluated in rats fed high fat/high cholesterol diet. SD Rats were randomly divided into three groups, then fed a normal diet (ND), a highfat high-cholesterol diet (HFCD), or HFCD and vegetables fermented by HY7712 (VFLAB) for 5 weeks, and the biomarkers in the blood, liver, and feces of rats were measured. Antioxidant status such as SOD, CAT, GSH/GSSG, and MDA was significantly deteriorated in HFCD compared with ND (p<0.01) but was improved in VFLAB to the level of ND. In addition, the level of MDA in VFLAB was significantly decreased in comparison with HFCD (p<0.05). Total cholesterol, LDLcholesterol, and atherogenic index (AI) were significantly increased in HFCD, but significantly decreased in VFLAB (p<0.05). In addition, administration of a HFCD diet increased the fecal bile acid in rats and the concentration of fecal bile acid was higher in VFLAB than in HFCD. In conclusion, the vegetables fermented by L. plantarum HY7712 improved antioxidant status and hypercholesterolemia induced by HFCD diet, which may be due to the synergic effect of lactic acid bacteria and fermented vegetables.