Multivariate statistical analysis was used to select potential starter cultures to produce fermented curly kale juice. The technological and functional properties of juices fermented using 10 autochthonous lactic acid bacteria isolated from spontaneously fermented curly kale were examined based on their capability of fast acidification while maintaining high numbers of viable cells, antioxidant activity, and antimicrobial effects against Gram positive and Gram negative bacteria. The outcome of the analysis of these parameters was used as input data for a principal component analysis (PCA) to select the most promising strains. The PCA showed that three strains Lactobacillus paraplantarum G2114 (GenBank ID: KY883562), Lb. plantarum 332 (GenBank ID: KY883559), and Pediococcus pentosaceus 2211 (GenBank ID: KY883563) showed a similarity to Lb. plantarum NRRL B-4496 used as a reference strain in terms of functional and technological properties and its ability to ferment vegetables. These strains were selected as starter culture for further fermentations. Samples of curly kale juice fermented with a multistrain formulation showed fast acidification with a high number of viable cells, high level of antioxidant activity and antimicrobial effects against some pathogenic bacteria. Furthermore, the multistrain formulation resulted in improved results in comparison with the control and autochthonous bacteria strains tested individually.