The present invention relates to a method for producing bamboo salt, which comprises mixing a certain amount of lacquer with sun salt, mixing a pine needles extract and a mugwort extract as an additive to a baked bamboo salt, which is a main raw material baked, and aging and drying the same, The present invention relates to a method for producing bamboo salt for cooking using bamboo salt as a main raw material, (a). Purchase domestic domestic sun salt, lacquer, pine needles and mugwort and prepare them as good bamboo salt raw material, (b). Mixing 3 wt.% Of lacquer with 94 wt.% Of the salt of mannitol, putting it in a bamboo can, sprinkling with water, and baking it at 850 ° C in a high temperature with pine wood to prepare a baked bamboo salt of 97 wt. (c). 500 g of dried pine leaf powder was added to 5 L of water, mixed and stirred, and then immersed in water at 60 캜 for 6 hours to extract about 3.5 L of pine needle extract, (d). Mixing 1 weight percent of the pine needle extract extracted from the step (c) with 97 weight of the once baked bamboo salt powder, followed by primary aging and drying at 70 DEG C for 6 hours, (e). In step (d), 2% by weight of mugwort extract is mixed with agar, and then aged and dried at 90 ° C for 12 hours. (f). The bamboo salt produced through the step (e) is packaged in containers by volume and then packaged and shipped. The present invention has a very beneficial effect on health by combining the active ingredient of bamboo contained in bamboo baked as a main raw material and the mineral component of sun-dried salt, and has excellent antioxidative function due to oak, pine needle extract and mugwort extract, The salty taste is reduced and it is easy to ingest. The salty taste of salted salted salted salted salted salted salted salted salted salted salted salted salted Salted salted Salted salted Salted salted Salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted Salted Salted
