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This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta vulgaris</i>) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (<i>Companilactobacillus allii</i> WiKim39 and <i>Lactococcus lactis</i> WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH^• and OH^•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.