The present invention relates to a method for producing a fermented vinegar of the spider mite. Specifically, the present invention provides a method for preparing a fermented vinegar of a spider mite, comprising: (1) boiling the spider mite at 100 ° C for 1 to 2 hours； (2) drying the cooked spider caterpillars of step (1) to a moisture content of less than 10%； (3) preparing dried spider caterpillars of the step (2) by pulverizing to a size of 10 mu m to 50 mu m； (4) preparing a mushroom having a moisture content of 15% or less and pulverizing the dried mushroom to a size of 100 mu m to 200 mu m； (5) mixing 15 g of the mushroom powder of step (4) per 1 kg of purified water at 30 ° C to 50 ° C for 5 hours and preparing by filtration； (6) mixing the tea of step (5) in a ratio of 500 g of rice per 1 kg of mushroom extract to prepare a rice flour； (7) fermenting rice with the rice of step (6) in an amount of 1 kg of the spider mushroom powder of step (3) for 2 days to 3 days at a temperature of from 90 to 95% at a temperature of from 25 to 35 ° C； (8) preparing the material of step (7) by drying to a moisture content of 5% or less； (9) preparing a fermented vinegar for culture medium or a vinegar for culture medium； (10) mixing 1 g to 200 g of the material of step (8) per kg of the vinegar for culture of step (9), and fermenting the mixture at a temperature of 25 ° C to 35 ° C for 3 days to 5 days； (11) aging the material of (10) at a temperature of 15 ° C to 20 ° C for 2 days to 3 days； (12) Purification of the aged material of the above (11) to commercialize the vinegar, which comprises the step of producing the fermented vinegar of the spider mushroom.본 발명은 거미동충하초 발효식초의 제조방법에 관한 것이다. 상세하게는 본 발명의 거미동충하초 발효식초의 제조방법은 (1) 거미동충하초를 100℃에서 1시간 ~ 2시간동안 증숙하는 단계； (2) 상기(1)단계의 증숙한 거미동충하초를 수분함유율 10% 이내로 건조하는 단계； (3) 상기(2)단계의 건조한 거미동충하초를 10㎛ ~ 50㎛의 크기로 분쇄하여 준비하는 단계； (4) 수분함유율 15% 이내로 건조한 차가버섯을 100㎛ ~ 200㎛크기로 분쇄하여 준비하는 단계 ； (5) 30℃ ~ 50℃의 정제수 1kg당 상기(4)단계의 차가버섯분말을 15g을 혼합하여 5시간 동
