The black ginseng production method according to the present invention comprises: a first steaming step in which washed fresh ginseng is steamed for between 3 and 10 hours at between 70 and 150°C a coating step in which a viscous coating solution is produced by mixing an edible coating agent with water and heating it, and then the coating solution is coated over the entire surface of the fresh ginseng once the first steaming step has been completed a second steaming step in which the fresh ginseng, which has completed the coating step, is steamed for between 3 and 10 hours at between 70 and 150°C and is irradiated with ultraviolet light for between 7 and 20 hours an extraction step in which the fresh ginseng, which has completed the second steaming step, is extracted using hot water at between 70 and 100°C an enzyme-processing step in which alpha-amylase (α-amylase) and cellulase are added to the extract of the extraction step and the enzyme processing is allowed to proceed for between 2 and 7 hours at between 25 and 65°C and a fermentation step in which Saccharomyces cerevisiae is placed in the extract which has completed the enzyme processing, and the fermentation is allowed to proceed for between 10 and 48 hours at between 20 and 40°C. The black ginseng production method according to the present invention is advantageous in that, because of the coating using the edible coating agent, during steaming the loss of saponins is prevented and direct exposure to high temperature is prevented such that the creation of carcinogenic substances such as benzopyrenes is suppressed, while in the subsequent fermentation step there is a yeast nutrient role whereby the Saccharomyces cerevisia is supplied with amino acids such that the fermentation titre is increased and the percentage of crude saponins and ginsenosides absorbed into the body is increased while at the same time the content of active ingredients is maximized. Also, the black ginseng production method according to t
