PURPOSE: Functional red ginseng is provided to increase the absorption rate of saponin components in vivo while maintaining a function of red ginseng in the optimum condition. CONSTITUTION: A method of manufacturing red ginseng mixed with fermentable lactobacillus comprises the following steps: a step of preparing starch powder； a step of manufacturing a mixture of radish juice and lactobacillus； a step of producing the lactobacillus coated with the starch powder by mixing the mixture and the starch powder, kneading, and fermenting； and a step of manufacturing the functional red ginseng by mixing the lactobacillus coated with the starch powder and the red ginseng. The starch powder is manufactured by using at least one among sweet potato starch, potato starch, corn starch, and buckwheat starch. The lactobacillus is manufactured by mixing at least one among Bifidus brevis, B. bifidum, B.i nfantis, B. longum, B. adolescentis, Lactobacillus acidophilus, L. salivarius, L. fementum, L. casei, Lactobacillus plantarum, L. brevis, Lactobacillus bulgaricus, L. helveticus, Enterococcus cremoris, E.thermophilus, and E. diacetylactis. The weight rate of lactobacillus to radish juice is 0.1- 2%. Fermentation is conducted at a temperature of 24-60 deg. C for 12-48 hours. The step of preparing the starch powder comprises: a step of making the starch powder into a solid form by gradually heating liquid starch made by mixing and stirring the starch powder and water at 60-90 deg. C, to make the starch powder particle to 1 micrometer or less； a step of gradually evaporating the moisture； and a step of preparing the starch in a powder form by pulverizing the solid starch. [Reference numerals] (A1) Manufacturing primary buckwheat liquid； (A2) Stirring 100um buckwheat powder(300g) + water(1L)； (B1) Solidifying the primary buckwheat liquid； (B2) Heating and solidifying at 80°；C for 24 hours； (C1) Pulverizing； (C2) Pulverizing solidified buckwheat powder and manufacturing 1um buckwheat
