The present invention relates to functional fermented food including an enzyme fermented solution using native grass including Viscum coloratum var., Coriolus versicolor, Acanthopanax senticosus, Actinidia polygama MAX., Lindera obtusiloba BLUME, and Angelica gigas NAKAI, and a manufacturing method thereof. The manufacturing method comprises: a selection step a washing step a half dried step a mixing step a fermentation step a first filtering step a ripening step and a second filtering step. In the selection step, the native grass is picked and selected. In the washing step, the native grass, passed through the selection step, is washed with natural bedrock water. In the half dried step, water is removed from the native grass, passed through the washing step. In the mixing step, the native grass, passed the half dried step, is mixed with sugar. In the fermentation step, a fermented product is manufactured by fermenting the native grass, passed through the mixing step. In the first filtering step, a first filtering solution is separated by filtering the fermented product. In the ripening step, the fermented product is manufactured by ripening the first filtering solution. In the second filtering step, the enzyme fermented solution is manufactured by removing deposit in a ripened product. According to the present invention, despite a fermentation of the native grass, provided is the functional fermented food having a weak smell, great appealability, and high preference as well as being good in hindering a noxious germ.COPYRIGHT KIPO 2015본 발명은 겨우살이, 운지버섯, 가시오가피, 개다래나무, 생강나무 및 참당귀를 포함하는 산야초를 이용한 효소발효액을 포함하는 기능성 발효 식품 및 이의 제조방법에 관한 것이다.기능성 발효 식품의 제조방법은 선별 단계와, 세척 단계와, 반건조 단계와, 혼합 단계와, 발효 단계와, 제1 여과 단계와, 숙성 단계와, 제2 여과 단계를 포함한다.선별 단계에서는 산야초를 채취하여 선별한다. 세척 단계에서는 선별 단계를 거친 산야초를 암반수로 세척한다. 반건조 단계에서는 세척 단계를 거친 산야초에서 물기를 제거한다. 혼합 단계에서는 반건조 단계를 거친 산야초를 설탕과 혼합한다. 발효 단계에서는 혼합 단계를 거친 산야초를 발효시켜 발효물을 제조한다. 제1 여과 단계에서는 발효물을 여과하여 제1 여과액을 분리한다. 숙성 단계에서는 제1 여과액을 숙성시켜 숙성물을 제조한다. 제2 여과 단계에
