The present invention relates to a method for manufacturing natural fermentation vinegar of wild herb, the method comprising: a first step of manufacturing liquor in a condition of rice wine； and a second step of manufacturing natural fermentation vinegar from the liquor manufactured in a condition of rice wine. The first step of manufacturing liquid in a condition of rice wine comprises: step 1-1 of soaking organic brown rice in water； step 1-2 of inserting water-soaked brown rice with wild herb in water and cooking hard-boiled rice； and step 1-3 of inserting the hard-boiled rice, yeast, and water in a pot, mixing the same, and fermenting the same. The second step of manufacturing natural fermentation vinegar from the liquor manufactured in a condition of rice wine comprises: step 2-1 of inserting the liquor in a condition of rice wine manufactured in the first step, the hard-boiled rice, the yeast, and the water in a pot, mixing the same, and fermenting the same； step 2-2 of firstly filtrating a fermented product manufactured in step 2-1； step 2-3 of inserting the filtrate in a pot, fermenting the same, and leaving the same； and step 2-4 of secondly filtrating the vinegar manufactured in step 2-3. According to the method for manufacturing fermentation vinegar of wild herb, the vinegar is manufactured by a traditional method by using brown rice and Caragana sinica, Lycium chinense, Acyranthes bidentata, and Dioscorea septemloba which are organic materials during a process for manufacturing fermentation vinegar with quality determined based on a degree of contamination. Accordingly, the natural fermentation vinegar with excellent quality is manufactured, and a user can eat beneficial ingredients of Caragana sinica, Lycium chinense, Acyranthes bidentata, and Dioscorea septemloba which are beneficial for muscle, bones, kidney, liver, blood vessels, and so on in an easy manner by eating the fermented and aged vinegar.본 발명은 산야초 천연발효식초 제조방법에 관한 것으로, 막걸리 상태의 술을 제조하는 1단계와,
