The present invention relates to a method for producing burdock fermented vinegar and a beverage using the same, comprising the steps of: cutting raw burdock, drying it at 50 ° C for 22 hours, and roasting it at 220 ° C for 3 minutes for pretreatment； A second step of adding 20 times volume of water to the pretreated burdock and heating it at 90 DEG C for 3 hours to obtain a burdock extract； A third step of adding 10% by volume of the banana concentrate to the burdock extract solution and sterilizing the mixture by heating at 90 캜 for 30 minutes； A fourth step of inoculating the yeast Saccharomyces cerevisiae pre-cultured to a mixture of the sterilized burdock extract and the banana concentrate at 0.1 to 10% by volume of the mixture； Fermenting the mixture inoculated with the yeast at a fermentation temperature of 20 to 45 ° C for 6 to 150 hours to obtain a fermentation broth having an alcohol content of 4 to 11%； The fermentation broth was inoculated with acetic acid bacteria culture medium ( Acetobacter tropicalis DUIS-1701, accession number: KCTC 13181BP) isolated and identified in the above fermentation broth and shaken at 30 rpm and 200 rpm for 120 hours. A sixth step of inoculation with And a seventh step of culturing the culture inoculated with the acetic acid bacteria at 20 to 40 DEG C for 5 to 20 days with shaking at 200 rpm and fermenting acetic acid. The burdock fermented vinegar drink of the present invention is prepared by mixing and mixing the banana concentrate, fructooligosaccharide, citric acid, vitamin C, dietary fiber and purified water into the burdock fermented vinegar. The process for producing burdock fermented vinegar according to the present invention is characterized in that the extraction yield is high by pretreating raw burdock followed by extraction with hot water and that a mixture of burdock extract and banana concentrate is added to a mixture of saccharomai Saccharomyces cerevisiae was added to the fermentation broth and alcohol ferme
