A strain of lactic acid bacteria with high antibacterial activity was isolated from home-made sauerkraut in Inner Mongolia, and its growth characteristics were determined. The strain was identified as Lactobacillus plantarum by colony morphology observation, physiological and biochemical identification and 16S rDNA sequence analysis. This strain had good antibacterial effects on Staphylococcus aureus and Escherichia coli with the diameters of inhibition zone of 15.5 and 14.5 mm, respectively. The results of growth curve showed that the OD_{600 nm} value began to increase rapidly when the strain grew to about 8 h, and entered the logarithmic growth phase; the pH value decreased rapidly from 8 to 24 h, which was the main period of acid production. In conclusion, the lactic acid bacteria isolated from the pickled Chinese cabbage have high antibacterial effect and have potential application value in the production of fermented food and food preservation.