Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a key strategy to lower oxidative stress and inflammation. The objective of this work was to study the effect of fermentation and starter culture on ascorbigen (ABG) and vitamin C content, as well as antioxidant and anti-inflammatory properties of white cabbage (Brassica oleracea var. capitata cv. Megaton). Lactobacillus plantarum CECT 748 (LP), Leuconostoc mesenteroides CECT 219 (LM) or a mixed culture of both strains at 1:1 ratio (LPM) were used as starter cultures in sauerkraut manufacture. Microbiological and sensorial quality of sauerkraut was also examined. White cabbage fermentation increased (P < 0.05) ABG content (up to 12-fold), oxygen radical absorbance capacity (ORAC) values (up to 2-fold) and NO production inhibitory potency (up to 2.6-fold). Vitamin C content slightly decreased (P < 0.05) up to 1.4-fold during fermentation. LM sauerkraut showed the highest (P < 0.05) ABG concentration (204.8 μmol/100 g d.w.), ORAC values (164.0 μmol Trolox/g d.w.) and NO inhibitory potency (IC50 = 60.8 μg extract/mL). The microbiological quality of LM, LP and LPM sauerkrauts was satisfactory. Experimental sauerkrauts showed higher overall acceptability (P < 0.05) compared to commercial products. Consequently, selection of starter culture is of great importance in the manufacture of sauerkraut with improved content of bioactive compounds and health-promoting potential. © 2011 Elsevier Ltd.