Medicinal effect of cabbage is connected to favourable chemical contents of carbohydrates, mineral matters, vitamin C. Vitamin U is an important component in therapy of gastric ulcer, while sulphury heterosides enable cabbage leaves to have an antiseptic effect.

The aim of this work was to examine antimicrobial activity of the fresh cabbage juice, immediately after squeezing and after keeping it in a refrigerator for 6 months.

Examinations were carried out with ten micro-organisms: Escherichia coli 95, Staphyllococus aureus 6538., Pseudomonas aeruginosa, Klebsiella pneumoniae, Sarcina lutea, Salmonella enteritidis, Bacillus subtilis S, Bacillus subtilis 841, Aspergillus niger, Saccharomyces cerevisiae, Candida albicans using the method on the cellulose disk, in agar according to Ph. Jug IV.

The fresh cabbage juice sample have an effect on all tested micro-organisms, except on Saccharomyces cerevisiae. After six months of keeping samples at temperature of +8°C, antimicrobial activity was present, but with somewhat smaller inhibition zones and with more expressible bacteriostatic activity.