PURPOSE: A production method of a fermented product is provided to use pepper, seeds, stalks, and leaves of the pepper, and fermentation microorganisms. CONSTITUTION: Washed pepper, and seeds, stalks, and leaves of the pepper are sterilized using an autoclave. The sterilized pepper and byproducts are mixed with fermentation microorganisms and distilled water, and a nitrogen source and a carbon source are added. A first bio-reaction is conducted with the mixture to obtain a fermented product. The fermented product is dried, cut, crushed, and sterilized by using the autoclave. The product is mixed with edible fermentation microorganisms and distilled water, and the nitrogen source and the carbon source are added. A second bio-reaction is conducted with the fermentation mixture to obtain a second fermented product. The second fermented product is sterilized using the autoclave. The sterilized product is heated, and concentrated into 25-60 Brix. The concentrate is dried into the water content of 5-7% using a spray drier. [Reference numerals] (AA) Wash pepper and byproducts (seeds, stalks, and leaves)； (BB) Sterilize various germs； (CC) Inject fermentation microorganisms to obtain mixture； (DD) Conduct a first bio-reaction to obtain fermented product； (EE) Cut and crush； (FF) Sterilize fermentation microorganisms； (GG) Inject edible fermentation microorganisms to produce fermentation mixture； (HH) Conduct a second bio-reaction (in liquid) to produce fermented product； (II) Sterilize edible fermentation microorganisms； (JJ) Filter/concentrate； (KK) Spray dry/raw materil completion； (LL) Product application본 발명은 고추 및 고추의 부산물인 씨, 꼭지, 잎을 주원료로 하여 세척하는 제1단계； 상기 제1단계의 고추와 부산물을 급속멸균장치(Outoclave)를 이용하여 잡균을 멸균하는 제2단계； 상기 제3단계의 고추와 부산물을 배양조 상에서 발효미생물과 증류수를 혼합한 다음, 발효에 필요한 질소원과 탄소원을 추가하여 혼합물을 생성하는 제3단계； 상기 제3단계의 혼합물을 발효실 상에서 인큐베이터를 이용하여 고체 상태에서 1차 생물반응을 거쳐 발효물을 생성하는 제4단계； 상기 제4단계의 발효물을 건조하여 절단 및 파쇄하고, 급속멸균장치(Outoclave)를 이용하여 발효미생물을 멸균하는 제5단계； 상기 제5단계의 발효물을 발효조 상에서 식용발효미생물과 증류수를 혼합한
