PURPOSE: A fermented vinegar of Inonotus oblilquus is provided to enhance the quality of vinegar, to be used for health functionality and cooking, to remove smell of foods, to improve taste, and to maximize utilization. CONSTITUTION: A method for manufacturing a fermented vinegar of Inonotus obliquus comprises: a step of pulverizing dried Inonotus obliquus in a size of 1-10 micrometer； a step of drying and pulverizing salt-free cheonggukjang(fermented soybean paste) in a size of 1-3 mm； a step of mixing the salt-free cheonggukjang and purified water in a weight ratio of 1:1； a step of fermenting the mixed ingredients at 30-40 deg. C for 2-5 days； a step of filtering the fermented liquid to prepare fermented cheonggukjang liquid； a step of mixing Inonotus oblilquus powder and the fermented cheonggukjang liquid in a weight ratio of 5:1-5:2 and fermenting at 32-40 deg. C for 5-10 days； a step of drying the fermented Inonotus oblilquus powder and obtain fermented Inonotus oblilquus powder； a step of mixing the fermented Inonotus oblilquus powder and drinking water of 35-40 deg. C in a weight ratio of 1:5-1:10, and extracting for 3-6 hours； a step of mixing the fermented powder and grains in a weight ratio of 1:5-1:20, and steaming； a step of mixing the steamed material, the extract, and nuruk(fermentation starter) in a weight ratio of 6:2:1, adding 5-8g of spirit, and fermenting for 90-180 days； a step of mixing the fermented material and the fermented Inonotus oblilquus powder in a weight ratio of 3:1-7:1, and maturing at 22-28 deg. C for 20-30 days； and a step of purifying the matured material.본 발명은 차가버섯 발효식초의 제조방법에 관한 것이다. 상세하게는 본 발명의 차가버섯 발효식초의 제조방법은 (1) 건조된 차가버섯을 1㎛~10㎛로 분쇄하는 단계 ； (2) 무염 청국장을 건조하여 1㎜~3㎜로 분쇄하는 단계； (3) 상기 (1)의 무염 청국장 분말과 정제수를 1 : 1의 중량비율로 혼합하는 단계； (4) 상기(3)의 혼합된 재료를 30℃~40℃에서 2일~5일간 발효하는 단계； (5) 상기(4)의 발효가 완료된 재료를 여과하여 청국장 발효액을 얻는 단계； (6) 상기(1)의 차가버섯 분말과 상기(5)의 청국장 발효액을 5 : 1 ~ 5 : 2의 중량비로 혼합하여 32℃~40℃에서 5일~10일 동안 발효시키는 단계； (7) 상기(6)의 차가버섯 발효분말을 건조하
