A method for fermenting Gold cili, comprising: providing a mixture of strains comprising a bacteria liquid of Lactobacillus casei, a bacteria liquid of Bifidobacterium longum, and a bacteria liquid of Saccharomyces cerevisiae having a ratio of 0.3 to 1: 0.2 to 0.9: 1 to 1.8； providing a sample of the Gold cili； and fermenting the Gold cili sample with the mixture of the strains so that the bacterial liquid of the Lactobacillus casei, Bifidobacterium longum and Saccharomyces cerevisiae was obtained at a temperature of 22 to 33 ℃ for 6 to 15 days at a total concentration of 1.5×107CFU/ml to 3.5×107CFU/ml. In this way, it is possible to obtain the fermentation broth of the Gold cili which enhances the antioxidant ability to be used as an antioxidant health food or as a food additive to achieve the efficacy of the edible.一種金刺梨發酵方法，包含：提供一菌株混合物，該菌株混合物包含菌數比為0.3~1：0.2~0.9：1~1.8的一乾酪乳酸桿菌菌株之菌液、一長雙歧桿菌菌株之菌液及一釀酒酵母菌菌株之菌液；提供一金刺梨樣品；及以該菌株混合物發酵該金刺梨樣品，使該乾酪乳酸桿菌菌株之菌液、該長雙歧桿菌菌株之菌液及該釀酒酵母菌菌株之菌液為1.5×107CFU/ml~3.5×107CFU/ml之總最終濃度下，於22~33℃之溫度發酵該金刺梨樣品6~15天，以獲得一金刺梨發酵液。藉此，可以獲得提升抗氧化能力的該金刺梨發酵液，以作為抗氧化保健食品食用或作為食品添加物使用，達到食用者養生的功效。
