Cucumber fermentation is a natural process that lactic acid bacteria are effective in quality of product. In this assay we put the cucumbers in brine with 5% and 7% NaCl (w/v) that inoculated with different values of specific L. plantarum strain and analyzed for microbial and physicochemical characteristics. The maximum numbers of L. plantarum strain was 8.48-8.57 log₁₀ cfu/ml in 5% NaCl solutions with 6×10⁸ cfu/ml bacterial inocula but the numbers of yeasts was 7.21-7.24 log₁₀ cfu/ml in the 9^th day. In high inoculated 7% NaCl solution the lower numbers of aerobic mesophilic was 6.84 log₁₀ cfu/ml in this day. The value of pH 3.42 and titratable acidity 0.58% observed in high inoculated 5% NaCl solution in the 15^th day. During the storage, the numbers of L. plantarum (4.85-6.61 log₁₀ cfu/ml), yeasts (5.21-6.48 log₁₀ cfu/ml) and aerobic mesophilic (5.03-6.19 log₁₀ cfu/ml) at 25°C were higher than at 4⁰C. In the inoculated 7% NaCl solution, pH and titratable acidity was 4.08-4.33 and 0.19% in 30^th day at 4⁰C. In the 15^th day of fermentation, the samples in high inoculated 7% NaCl solution had a lower hardness and l*, a*, b* value and the highest rank of flavor. In this assay, the growth of pathogenic organisms was not observed in the samples.