PURPOSE: A method of making soy sauce made of salicornia herbacea is provided to make the soy sauce with salicornia herbacea fermented liquid, garlic, an onion, kelp and dipoly mixed, not using salt.CONSTITUTION: A method of making soy sauce made of salicornia herbacea comprises a step to catch salicornia herbacea having 88-92% moisture from June to August, wash the salicornia herbacea twice or three times for removing soil and dust and divide the salicornia herbacea(S10), a step to make fermented liquid at a degree of salinity of 3.5-4 by mixing the selected salicornia herbacea 65-65 by weight% with sugar or glucose 35-40 by weight% and fermenting the sugar mixed salicornia herbacea at a temperature of 25-30°C for 5-6 months(S20), a step to prepare sub ingredients such as garlic 25 by weight%, onion 35 by weight%, ginger 5 by weight%, kelp 20 by weight% and sardinella zunasi 15 by weight%(S30), a step to make sub ingredients extracts by putting the sub ingredients and water which is three times heavier than the sub ingredients into a pressure tank and heating at a temperature of over 100°C for 6 hours(S40), a step to mix the salicornia herbacea fermented liquid 60 by weight% with the sub ingredients extract 40 by weight% and put the mixture into the pressure tank and heat the mixture at a temperature of 100°C for 2 hours and concentrate the mixture at a temperature of 85-90°C for 12 hours(S50), and a step to make soy sauce made of salicornia herbacea by observing the taste of the soy sauce and colors and filter the final material with 300 mesh filter for making the soy sauce when a degree of salinity heat 15(S60).COPYRIGHT KIPO 2013[Reference numerals] (S10) Salicornia herbacea catching step (S20) Salicornia herbacea fermented liquid making step (S30) Sea salt selecting and washing step (S40) Washed sea salt dehydration and drying step (S50) Soaking and maturing step of the salicornia herbacea fermented liquid and the sea salt (S60) Processed salt of th
