Cabbage contains carbohydrates, protein, vitamins and minerals. The content in cabbage can be used as a raw material for making lactic acid bacteria. One of the lactic acid bacteria that can be produced from fermented cabbage is Lactobacillus sp. In the manufacture of starter lactic acid bacteria required a source of sugar and nutrients that help the growth of bacteria daa starter. The raw material used is cabbage, with different treatments. The first treatment with the addition of 5% food vinegar and the second treatment with the addition of pineapple extract 1:1 (v/v). The method used is laboratory experimental which is analyzed descriptively. The results showed that the addition of 5% food vinegar and pineapple extract 1:1 (/v) in this study gave different results for the formation of starter Lactobacillus sp. Fermentation was carried out for 7 days at room temperature. The treatment for making Lactobacillus sp starter with the addition of pineapple was faster, which occurred on the second day, while the treatment with the addition of 5% food vinegar occurred on the 4th day with the results being cloudy, there were bubbles, there was sediment at the bottom of the liquid, and a white layer on upper layer.