The present invention relates to a method for producing fermented ginseng which maintains the original shape of ginseng which is in the form of fresh ginseng or white ginseng (dried ginseng), retains effective ingredients of ginseng intact, increases a bioactive material and digestibility due to a nutritionally beneficial physiological action of a microorganism, tastes good, is easy to take and allows effective ingredients of rice bran to be taken at the same time, by means of fermented ginseng made by adding ginseng into a fermenting paste and fermenting same, the fermenting paste being made by steaming and sterilizing a rice bran paste made by mixing rice bran and milk, mixing same with lactic acid bacteria and then kneading the mixture. In other words, the present invention provides a method for producing fermented ginseng using ginseng, rice bran, milk and lactic acid bacteria, the method comprising: a first step of making a rice bran paste by mixing roasted rice bran with milk and kneading the mixture a second step of steaming and sterilizing the rice bran paste a third step of making a fermenting paste by mixing the steamed and sterilized rice bran paste obtained in the second step with lactic acid bacteria-fermented milk and kneading the mixture a fourth step of adding, to the fermenting paste obtained in the third step, ginseng and fermenting same and a fifth step of obtaining, from the fermenting paste obtained in the fourth step, only fermented ginseng and drying same.La présente invention concerne un procédé pour produire du ginseng fermenté qui conserve la forme dorigine de ginseng qui est sous la forme de ginseng frais ou de ginseng blanc (ginseng séché), maintient des ingrédients efficaces de ginseng intacts, augmente un matériau bioactif et la digestibilité en raison dune action physiologique bénéfique dun point de vue nutritionnel dun micro-organisme, a un bon goût, est facile à prendre, et permet de prendre des ingrédients efficaces de son de riz en
