Chinese herbs are essential remedies used in oriental integrative medicine. These herbs have several medicinal functions such as melanogenesis inhibition and antioxidation, and exhibit low cytotoxicity and environmentally friendly properties compared with synthetic chemicals. Thus, Chinese herb extracts can potentially be used for developing new cosmetic or health food ingredients. In this study, 3 Chinese herbs: walnut, Moutan Cortex Radicis (MCR), asparagus root were used and obtained from plant factory in Taiwan. This study evaluates their tyrosinase inhibitory and antioxidant activities of Lactobacillus acidophilus-fermented extracts. First, the herbs were extracted using distilled water, 95% ethanol or 100% ethyl acetate. These extracts were further fermented using L. acidophilus for different fermentation periods, and were evaluated for their tyrosinase inhibition activities, phenolic composition and content, and antioxidant activities. To understand user safety and the preliminary tyrosinase inhibitory mechanism of these extracts, we evaluated their cytotoxicity by analyzing the viability of normal skin fibroblast cells, CCD-966SK, and murine melanoma cells, B16F10. The 95% ethanol extracts of MCR exhibited the highest tyrosinase inhibition activities, phenolic content (182 mg-GAE/g-extract), and antioxidant activities (IC50 = 125 μg/mL). Furthermore, the physiological activities of fermented extracts were considerably higher than those of nonfermented extracts. The optimal IC50 values for tyrosinase inhibition for fermented walnut, MCR, and asparagus root extracts were 560, 270, and 380 μg/mL, respectively. Even at 1,200 μg/mL, MCR fermented extracts examined were noncytotoxic to both CCD-966SK and B16F10 cells. Among all of the fermented herb extracts, MCR extract obtained using 95% ethanol before fermentation with L. acidophilus for 36 h was found to be the best skin-whitening agent with the highest antioxidant potential.