The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 ( ATCC 14869), SPK3 ( NBRC 15893), SPK8 and SPK9 ( subsp. NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64-94.23% bile acid resistance and 78.66-82.61% pH resistance. We identified over 10 CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products.