PURPOSE: Fermented garlic food using ginseng and effective microorganisms, and a producing method thereof are provided to culture photosynthetic bacteria, acetic acid bacteria, yeast, lactobacillus, and other effectively microorganisms for fermenting garlic and the ginseng. CONSTITUTION: A producing method of fermented garlic food using ginseng and effective microorganisms comprises the following steps: mixing 5-70wt% of lactobacillus, 5-70wt% of yeast, 5-70wt% of Bacillus natto, 5-70wt% of acetic acid bacteria, and 1-50wt% of photosynthetic bacteria, and culturing the microorganisms without supplying more media at 20-30 deg. C for 3-6 months； adding sugar and molasse into the mixture, and culturing the mixture to obtain the effective microorganisms； mixing the effective microorganisms, the ginseng, and sugar in a weight ratio of 1:1:1, and fermenting the mixture for a week to obtain ginseng fermented liquid； diluting the ginseng fermented liquid, and spraying around ginseng seedlings for cultivating ginseng； harvesting the cultivated ginseng, and mixing with the effective microorganisms to obtain a second ginseng fermented liquid； and mixing the second ginseng fermented liquid with the effective microorganisms and garlic, and fermenting the mixture at 20-80 deg. C for 3-7 days.본 발명은 인삼과 EM(Effective Micro-organisms)을 이용한 발효 마늘과 그 제조방법에 관한 것으로서, 전통발효식품에서 추출한 유산균, 효모균, 광합성세균+효모균(광합성세균과 효모균을 1:1 중량비로 혼합한 것) 및 아세트산균을 각각 따로 배양하는 단계, 각 배양된 균들을 소정 비율로 혼합하고 설탕 또는 당밀을 첨가한 혼합물을 다시 배양하는 단계, 배양된 혼합 유용미생물을 묘삼을 이식한 본포에 적어도 주 2회 살포하여 인삼을 재배하는 단계, 재배한 인삼을 수확하여 혼합 유용미생물과 소정 비율로 혼합하여 발효시켜 인삼 발효액을 만드는 단계, 인삼 발효액과 마늘 및 배양한 유용미생물을 소정 비율로 혼합하여 발효시키는 단계를 포함한다.
