The present invention relates to a method for preparing a fermentation product of Salvia miltiorrhiza Bunge by using microorganisms, wherein the method comprises: a first step of drying Salvia miltiorrhiza Bunge to obtain a dry matter； a second step of crushing the dry matter obtained in the first step to obtain powders, and sterilizing the powders to remove various germs therefrom by using an autoclave； a third step of mixing fermentation microorganisms and distilled water with the powders obtained in the second step in a culture tank to generate a mixture； a fourth step of fermenting the mixture obtained in the third step in a fermentation chamber by using an incubator； a fifth step for re-drying the fermented mixture obtained in the fourth step, and sterilizing the fermentation microorganisms using the autoclave； a sixth step for mixing the fermented mixture obtained in the fifth step with the sterilized, edible fermentation microorganisms in a fermenter to generate a liquidized fermentation product； a seventh step of removing impurities from the fermentation product obtained in the sixth step by using a diatomite filter, and heating and concentrating the same； and an eighth step of drying the fermentation product obtained in the seventh step by using a spray dryer in order to have a moisture ratio of 5 to 7%. Accordingly, the present invention allows to obtain a fermentation product of Salvia miltiorrhiza Bunge through fermentation processes by using fermentation microorganisms, and enables various formulations that can be easily changed to be used as raw material for food, drink, medicine, functional food, cosmetics and the like. In addition, the present invention enables low cost mass production of materials with additional performance which can be easily absorbed into the human body.본 발명은 단삼을 원료로 하여 건조하는 제1단계； 상기 제1단계의 건조물을 분쇄하여 분말로 생성하고, 고압멸균장치(autoclave)를 이용하여 잡균을 멸균하는 제2단계； 상기 제3단계의 분말을 배양조 상에서 발효미생물과 증류수를 혼합하여 혼합물을 생성하는 제3단계； 상기 제3단계의 혼합물을 발효실 상에서 인큐베이터를
