The present invention relates to a manufacturing method of bay salt containing red ginseng. Specifically, the manufacturing method of bay salt containing red ginseng of the present invention comprises: a step (a) of drying red ginseng and hydrangea macrophylla var. thunbergii to have 10% of water content, and pulverizing the same by 10-20 &mu；m size for preparation； a step (b) of adding 5-50 g of pulverized hydrangea macrophylla var. thunbergii per 100 g of the pulverized red ginseng in the step (a) and mixing the same； a step (c) of adding 200 g of purified water per 100 g of mixed powder in the step (b) and mixing the same； a step (d) of injecting lactic acid bacteria to the material of the step (c) to ferment the same at 20-35°；C for 3-5 days； a step (e) of mixing 10 kg of purified water per 100 g of the fermented material in the step (d) to extract the same at 80-90°；C for 2-3 hours； a step (f) of filtering the extract of the step (e)； a step (g) of adding 10-100 g of the filtered extract in the step (f) per 1 kg of bay salt to age the same at 20-30°；C for 24 hours； a step (h) of drying the bay salt having aging finished in the step (g) to have 10% or less water content； and a step (i) of pulverizing the bay salt in the step (h) for each usage to be a product. Bay salt manufactured by the present invention removes fishy smells from meats and fish and has a seasoning effect to be substitute seasoned salt having chemicals such as MSGs.COPYRIGHT KIPO 2020본 발명은 홍삼을 함유한 천일염의 제조방법에 관한 것이다. 상세하게는 본 발명의 홍삼을 함유한 천일염의 제조방법은 (a) 홍삼, 수국차잎을 수분 함유율 10% 이내로 건조하여, 10 ~ 20㎛의 크기로 분쇄하여 준비하는 단계 ； (b) 상기 (a)단계의 분쇄된 홍삼 100g당 분쇄된 수국차잎 50 ~ 5g을 첨가하여 혼합하는 단계； (c) 상기(b)단계의 혼합된 분말 100g당 정제수 200g을 첨가하여 혼합하는 단계； (d) 상기(c)단계의 재료에 유산균을 투입하여 20~35℃의 온도에서 3일 ~ 5일간 발효하는 단계； (e) 상기(d)단계의 발효가 완료된 재료 100g당 정제수를 10kg을 혼합하여 80~90℃의 온도에서 2시간 ~ 3시간 동안 추출하는 단계； (f) 상기(e)단계의 추출액을 여과하는 단계； (g) 천일염 1kg당 상기(f)단계의 여과된 추출액 10g ~ 100g을 첨가하여 20~30℃의 온도에서 24시간동안 숙성하는 단계； (h) 상기(g)단계의 숙성이 완료된 천일염을 수분함유
