PURPOSE: A functional fermented soybean paste, Doenjang, is provided to have a sweet taste, to reduce salinity, and to have a blood pressure reducing effect and an alcohol metabolism enhancing effect. CONSTITUTION: Bean is dipped in water and sterilized with steam, germinated brown rice is sterilized with steam and dried, and kohlrabi is dried and grinded. The germinated brown rice and kohlrabi powder sterilized with steam are mixed and the mixture is mashed with bean and molded into a fermented soybean lump. The fermented soybean lump is dried and dipped in salt water. The fermented soybean lump dipped is separated from salt water and matured placing in a pot. The mixing ratio of a mixture of kohlrabi and germinated brown rice and soy bean is1:9-4:6 in a weight ratio. The concentration of salt water is a 15-20%. The bean is selected from soybean, Rhynchosia Nulubilis, or black bean. The germinated brown rice is selected from nonglutinous rice, glutinous rice, or pearl barley. [Reference numerals] (100) Step of preparing bean, germinated brown rice , kohlrabi； (200) Step of manufacturing fermented soybean lump； (210) Step of mixing and mashing； (220) Step of molding fermented soybean lump； (230) Step of drying fermented soybean lump； (300) Step of fermenting and fermenting； (310) Step of ripening fermented soybean lump； (320) Step of dipping fermented soybean lump in salt water； (330) Step of ripening fermented soybean lump in salt water； (A110) Step of soaking beans in water； (A120) Bean； (AA) Step of A； (B110) Step of brown rice germination； (B120) Step of steaming germinated brown rice； (BB) Step of B； (C110) Step of drying kohlrabi； (C120) Step of mashing dried kohlrabi； (CC) Step of C본 발명은 콜라비와 발아현미를 함유한 된장 및 그의 제조방법에 관한 것이다. 상기 된장은 기존의 전통된장보다 염도가 낮고, 구수한 맛이 강하며, 항암효과, 혈압강하 효과 및 알코올대사 대사 증진 효과가 있는 된장을 제조하기 위해 발아현미와 비타민 C가 많은 콜라비를 함유하는 된장을 제공한다. 또한 상기 된장의 제조방법을 제공하는 것이다. 상기 발아현미된장의 제조과정은 현미를 이용하여 발아현미를 제조하는 과정, 발아현미를 증자하는 과정, 선별한 콩을 이용하여 메주를 제조하는 과정, 메주를 발효하는
