The present invention relates to steps of manufacturing fermented cabbage juice, wherein a principle for making Cheonggukjang is applied to a manufacturing method of fermented cabbage juice without using sugar or salt when fermenting and using cabbage extracts by fermenting cabbage, comprising the steps of: crushing cabbage into a size of 1 cm or less and extracting the same without pressure at 100°C for one hour adding 5% of Japanese apricot extract after the first extracting step extracting the cabbage solution with pressure at 110°C for one hour after extracting Japanese apricot extract mixing the crushed cabbage with the size of 1 cm or less for marinating in a pot with the cabbage solution and fermenting the same mixing the fermented cabbage with purified water and the Japanese apricot extract after fermenting and heating the same at 85-90°C after mixing, and packaging the same.COPYRIGHT KIPO 2014본 발명은 발효양배추즙을 제조하는 과정으로 발효시 설탕이나 소금 등을 이용하지 않고 청국장을 만드는 원리를 응용한 양배추추출액을 이용한 양배추를 발효시켜 양배추발효즙을 만드는 과정을 위한 것이다.
