The present invention relates to a method for producing a multifunctional natural seasoning, comprising the steps of: (a) drying a birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm； (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days； (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract； (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆； (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract； (f) mixing the extract of step (c) and the extract of step (e) at a weight ratio of 1: 5 to 1:30； (g) preparing a dried bulkhead； (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours； (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours； (j) cooling the mixed solution of step (f) to a temperature of 5 to 10 캜, immersing the covering of step (i) in the solution, immersing the mixture for 1 to 3 hours, (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours； (l) adjusting the mixed liquid of step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) for 1 to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours； (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%； (o) fermenting the coverall of step (n) at 30 ° C to 38 ° C for 24 hours to make maltose； (p) drying the malt in step (o) at a moisture content of 5% t
