The present invention relates to a method for manufacturing fermented gastrodia by mixing fermented natural fruit liquid, manufactured by using persimmon, green plum, tomato, and pear, with yeast. The method comprises: a first step of manufacturing first fermented liquid of natural fruit by washing and drying persimmon, green plum, tomato, and pear which are cultivated without pesticide and harvested immediately before being fully aged, inserting the same in a fermentation container, adding un-refined sugar to the same, sealing the same, fermenting the same in a place without direct light and with low temperatures and smooth ventilation, and filtering supernatant with cotton cloth a second step of manufacturing second fermented liquid by inoculating the first fermented liquid of four kinds of natural fruit with Saccharomyces cerevisiae, yeast, culturing the same at room temperature for 8-12 months, and mixing the same with purified water a third step of inserting gastrodia slices, dried at room temperature, into four fermenting containers, correctly spraying 2-3 L of the second fermented liquid of natural fruit, sealing the fermebtation containers, inserting the fermentation containers in four fermentation apparatus, and fermenting the gastrodia slices a fourth step of maintaining a temperature range of 40-55°C by continuously and alternately performing convection current heat wet-type heating method in the fermentation apparatus and aging the gastrodia slices for 15-20 days and a fifth step of drying and aging the gastrodia slices, having been processed in the fermenting and aging step, at 25-35°C for 15-20 days.COPYRIGHT KIPO 2017본 발명은 홍시, 청매실, 토마토, 배를 사용하여 제조한 천연과일발효액과 효모균을 복합하여 발효천마를 제조하는 방법으로써, 무농약 재배된 완숙직전의 홍시, 청매실, 토마토 배를 각각 세척 및 건조하고 발효용기에 담아 무정제설탕을 가하여 밀봉한 후 직사광선이 닿지 않으며 서늘하고 통풍이 원활한 장소에서 발효시킨 다음, 상층액을 무명으로 여과하여 천연과일 1차발효액을 제조하는 제1단계와, 4종의 천연과일 1차발효액에 효모균인 사카로마이세스 세레비시아(Saccharomyces cerevisiae)를 각각 접종하고, 실온에서 8개월~12개월 동안 배양한 후 정제수를 혼합하여 2차발효액을 제조하는 제
