Exudates were prepared using sucrose from the edible parts of sea tangle, aloe, onion, maesil (Prunus mume fruit) and kale. Changes in the amount of sugar and organic acid were investigated during 12-month storage of the exudates in hangari (a traditional Korean jar) and stainless-steel containers. Dominant lactic acid-producing bacteria were isolated and identified. Lactic acid was the major organic acid in the exudates of sea tangle, onion, and aloe, whereas citric acid and acetic acid were the major organic acids in maesil and kale exudates, respectively. In addition, it was confirmed that container type affected the composition of each exudate. Overall, the pH of these exudates decreased without any significant changes in acidity. As the storage time increased, viable bacterial counts decreased, and the number of acid-producing bacteria also decreased or disappeared. A total of 18 dominant species of lactic acid-producing bacteria were screened and classified into Lactobacillus homohiochii, Lactobacillus plantarum, and Bacillus megaterium based on 16S rRNA gene sequencing. Lactobacillus spp. showed high sugar tolerance and multiplied even at sucrose concentrations of 20-50%. Depending on the strain, these dominant bacteria hydrolyze sucrose to glucose and fructose, with lactic acid as the final product. The dominant type of lactic acid-producing bacteria differed depending on the type of sugaring exudate. Further research on the role of these microorganisms in the food industry, such as preparing exudates using bacterium as a starter material, is required.