The fermentation broth of Isodon rubescens (Hemsl.) H. Hara was prepared using lactic acid bacteria and Saccharomyces cerevisiae as fermentation strains, and compared with the water extract obtained by direct water extraction. The antioxidant and anti-inflammatory activities of the fermentation broth were evaluated by biochemical and cell experiments in vitro. The results showed that microbial fermentation could increase the content of active ingredients in samples extracted by Isodon rubescens. Among them, compared with the Isodon rubescens water extract, the total sugars concentration of the Isodon rubescens lactic acid bacteria fermentation broth has the most significant increase, from 1.714±0.004mg/mL increased to 3.695±0.010mg/mL. The fermentation broth showed stronger antioxidant capacity than the aqueous extract in DPPH, ABTS and hydroxyl radical clear assays, and the free radical scavenging capacity of the Isodon rubescens Saccharomyces cerevisiae fermentation broth was slightly higher. In the other two groups of samples, the ABTS free radical scavenging rate was significantly improved compared with the Isodon rubescens water extract. In the cell experiment, after the inflammatory response of cells stimulated by lipopolysaccharide (LPS), the expression levels of inflammatory factors in the three samples were significantly reduced, and the effect of the two fermentation broth was stronger than that of the water extract, showing better anti-inflammatory activity.