The present invention relates to a method for manufacturing vegetable water having an increased preference and vegetable water manufactured by the method including: (S1) a step of washing and trimming daikon, carrot, burdock, dried radish leaf, and shiitake mushroom (S2) a step of mixing 20 to 50 parts by weight of the carrot, 10 to 30 parts by weight of the burdock, 5 to 10 parts by weight of the dried radish leaf, and 5 to 10 parts by weight of the shiitake mushroom with respect to 100 parts by weight of the daikon trimmed in step (S1) (S3) a step of dipping the mixture of the daikon, carrot, burdock, dried radish leaf, and shiitake mushroom in water with a weight multiple of 2.5 to 3.5 and then performing extraction by performing heating for 7 to 8 hours with a container lid open (S4) a step of packaging the vegetable water extracted in step (S3) and (S5) a step of sterilizing the vegetable water packaged in step (S4) by performing heat treatment at 100 to 120 degrees Celsius. The vegetable water manufactured by the method according to the present invention described above has an increased preference with greenish vegetable taste, the greenish taste of the dried radish leaf in particular, completely removed. The vegetable water manufactured by the method according to the present invention described above is excellent in alleviating various adult diseases such as diabetes, blood pressure control-related ones, constipation, obesity, and skin itchiness. Accordingly, the vegetable water manufactured by the method according to the present invention described above has an increased preference as a functional and healthful wellness beverage, can be enjoyed by males and females of all ages, and is expected to be highly useful in terms of adult disease prevention.본 발명은 기호도가 증대된 야채수의 제조방법 및 이에 따라 제조된 야채수에 관한 것으로, (S1) 무, 당근, 우엉, 시래기 및 표고버섯을 세척 및 손질하는 단계 (S2) 상기 단계 (S1)에서 손질된 무 100 중량부에 대하여 당근 20 내지 50 중량부, 우엉 10 내지 30 중량부, 시래기 5 내지 10 중량부 및 표고버섯 5 내지 10 중량부를 혼합하는 단계 (S3) 상
