PURPOSE: A production method of a natural seasoning is provided to use an extract of wood-cultivated ginseng, wood-cultivated ginseng seeds, and ginseng seeds to obtain the high value natural seasoning.CONSTITUTION: 1-20% of sugar preserving liquid, and 80-99% of other seasoning supplementary materials are mixed, and the mixture is heated at 100°C for 10-60 minutes, and hot-air dried before pulverizing and drying ultrasonic sterilizing. The sugar preserving liquid is obtained by the following steps: mixing germinated ginseng seeds, germinated wood-cultivated ginseng seeds, wood-cultivated ginseng roots, and wood-cultivated ginseng leaves in a ratio of 2:2:4:2 (w/w) mixing the mixture with distilled water and mascobado sugar in a weight ratio of 1:5:4 (w/w), and fermenting the mixture at 20°C for 5 days and aging the fermented mixture at 18°C for 3 months, and separating liquid. The seasoning supplementary materials selectively contains sea tangle powder, anchovy powder, dried Lentinus edode, tomato puree, roasted soybean powder, sesame seed powder, red pepper seeds, radish, bellflower roots, roasted salt, grain syrup, mascobado sugar, lotus roots, and soy sauce.COPYRIGHT KIPO 2013[Reference numerals] (1) Sea tangle powder (10) Roasted salt (refined salt) (11) Grain syrup (12) Unrefined sugar (13) Lotus roots (14) Soy sauce (15) Mascobado sugar (organic sugar) (2) Anchovy powder (3) Dried Lentinus edode (4) Tomato puree (5) Roasted soybean powder (6) Sesame seed powder (7) Red pepper seeds (8) Radish (9) Bellflower roots (AA) Raw material (BB) Select raw material, Main ingredients, Wild ginseng (seed and leaf) (CC) Select raw material, Minor ingredients (DD) Wash (tap water) (EE) Pre-process/sugaring process (FF) Sugaring solution, Ultrasonication processor, processing for 30 minutes (GG) Processed ginseng seed, Wild ginseng extract (0-20%) (HH) Mix (II) Heat-process 100°C (JJ) Dry ultrasonic waves sterilization (KK) Dry (LL) Pack (dampproof container) (M
