The present invention relates to a method of producing a fermented beverage with baekhwago, baekhwago extract and tomato fermentation broth, and can be the garlic vinegar ingestion by a material without resistance and a health through the effective components of the materials made for the purpose of setting promotion. the fermented beverage according to the invention is using a baekhwago, tomato 35 to 40% by weight of the fermentation broth, extract baekhwago 18-22% by weight, 18-22% by weight of vinegar, garlic, purified water 20 to 24 method for producing a fermented beverage with a fermented beverage using baekhwago characterized in that a mixture is made of the% by weight, sugar and tomato 1: step 1-1 is mixed in a weight ratio of 0.2 to 0.3, the first-first step in tomato and sugar mixture and then 100 parts by weight of the enzyme is added 2-10 parts by weight with respect to the 23 ~ 80 ~ 100 step 1-2 to ilgan fermentation at a temperature of 30 , fermented through the first stage 1-2 prepared fermented tomato production, including the steps 1-3, 1-4, the first step of a fermented tomato refined through steps 1-3 aged 80-100 days at 18 ~ 21 for the purification of the fermentation broth through a sieve tomatoes geolreum a first step with the crushed garlic after the second-first step of fermenting the pulverized garlic, aged garlic the fermentation the fermentation broth through the second-first step for preparing the garlic vinegar 2 -2 was prepared in the garlic vinegar, including the step, the second-first step is a crushed garlic rice wine and 1: 80 ~ 100 il ilgan first at a temperature of a mixture in a weight ratio of 0.5 to 1 after 23 ~ 30 after the fermentation, and the first addition of the enzyme the fermented garlic fermented after 23 ~ 80 days to 2 days at the temperature of the fermentation 100 30 , and the second-second step is filtered through a sieve garlic fermented geolreum 18 ~ 21 in the second step and the aging 150 ~ 200-day manufacturing
