The invention relates to a preparation method capable of optimizing fermented vegetable juice through response surface methodology. The method comprises the following steps: 1, preparing vegetables, namely washing celery and lotus cabbages, cutting the vegetables into segments, and putting the vegetables into a tank according to an equal mass ratio; 2, preparing noodle soup, namely respectively preparing flour and water into the noodle soup according to different horizontal gradients; 3, respectively adding the noodle soup and mixed bacteria into the tank filled with the vegetables for fermenting according to different horizontal gradients, thus obtaining the fermented vegetable juice which corresponds to different inoculation amounts and different ratios of flour to water and vegetables to noodle soup; 4, performing experimental design and statistical analysis, namely (1) performing a single factor experiment, and (2) performing response surface methodology design, namely establishing a quadric multiple regression equation based on three factors including the inoculation amounts, the ratio of flour to water and the ratio of vegetables to noodle soup according to the result of the single factor experiment; and 5, analyzing the experimental result and optimizing, namely performing drawing analysis by Design Expert 8.0 software, thus obtaining a response surface of the regression equation, a contour map of the response surface and the like. The method is simple in operation and suitable for industrial production.