High functional traditional fermented soybeans and fermented soy products containing herbal extract such as Eucommiae bark, jujubes, ginger and licorice root are provided. The use of raw rice wine(Makkeolli) during the manufacture remarkably shortens the fermentation period. One hundred parts by weight of steamed soybeans are mixed with 40 to 50% by weight of herbal extract containing Eucommiae bark concentrates, jujube concentrates, ginger concentrates and licorice root concentrates in a weight ratio of 5:2:2:1 and 5 to 10 parts by weight of raw rice wine, ground, formed into predetermined shape and fermented to produce the titled high functional traditional fermented soybeans. One hundred parts by weight of steamed soybeans are mixed with 40 to 50% by weight of herbal extract containing Eucommiae bark concentrates, jujube concentrates, ginger concentrates and licorice concentrates in a weight ratio of 5:2:2:1 and 5 to 10 parts by weight of raw rice wine and fermented to produce the titled functional ferment
