FIELD: food industry.SUBSTANCE: invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved； the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity.EFFECT: method allows to manufacture a product strengthening immunity and having very high antioxidant potential.16 cl, 5 dwgИзобретение относится к способу получения ферментированного натурального продукта. Способ предусматривает получение первого ферментного экстракта в главном ферментере путем ферментирования сырья, выбранного из фруктов, овощей, бобовых, грибов, орехов, пшеницы, риса, трав, корней, листьев, цветов, по отдельности или в комбинации в присутствии микроорганизмов в количестве от 106 до 1012 клеток/мл, предпочтительно от 108 до 1010 клеток/мл. Извлекают по крайней мере одну часть первого ферментного экстракта и переносят указанную часть по крайней мере в один добавочный вспомогательный ферментер. Ф
