Asian white radish is a popular root vegetable in asia. It can be consummed as fresh, dried, salted and pickle products. Japanese pickle vegetable (nukazuke) fermented in rice bran bed. There is no research related to this fermentation in Cambodia. Therefore, the ojective of this study is to optimize the white radish fermentation wtith rice bran. In this study, the physicochemical composition in white radish and rice bran were analyzed such as pH, moisture (%), carbohydrate (%), protein (%), acidity (%), fiber (%) and ash (%). Moreover, ratio variation, salt variation, size variation and drying and without drying white radish were conducted for three days fermentation at room temperature in order to determine the optimum condition. Fermented rice bran was withdrawn during fermentation at day0 to day3 for analysis of moisture, pH and salt (%). At the end of fermentation, the juice of fermented white radish was also analyzed for moisture, pH, salt (%) and total acidity. In addition, fermented rice bran was identified LAB during fermentation and lactic acid was conducted by HPLC with fermented rice bran and white radish juice with salt variation. The result demonstrated that fermented white radish contained the pH value of 4.08-4.26, moisture content of 85.00%-88.87%, salt concentration of 4.5%-4.7% and total acidity of 0.17%-0.19%. This fermentation was homo-fermentation. The optimum fermentation conditions was ratio water and rice bran 1:1, 5% of salt concentration, size 1/2 and with drying of white radish.