Cruciferous such as brussels sprouts, cauliflower, broccoli, and cabbage are a rich source of health-promoting phytochemicals. Cruciferae family vegetables possess biological activities due to the presence of phenolics and glucosinolates (GLS). However, the health benefits of phenolic compounds and GLS are partially dependent on their microbial conversion. Post-harvest processing especially fermentation results in the extended shelf life of the product and could be a useful technological process since it favors the hydrolyzation of GLS to multiple potentially favorable breakdown products. In contrast with other bacteria, Lactobacilli are more resistant to phenolics and the fermentation with lactic acid bacteria (LAB) provides a natural way to modify nutritional and chemopreventive properties of food or food ingredients. This review aims to give an overview of the phytochemicals 126present in cruciferous vegetables and their metabolism through the lactic-acid fermentation process which could facilitate the possible application of selected bacteria to obtain beneficial breakdown products.