The present invention relates to a method for manufacturing a fermented red ginseng extract comprising: a step for making a fermented liquor of effective microorganisms by mixing then fermenting at least one lactic acid bacteria selected among Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve, Bifidobaterium longum, and Streptococcus thermonphilus with purified water and sugar or molasses a step for making a second mixed fermented liquor by mixing the fermented liquor of effective microorganisms with yeast or Kimchi lactic acid bacteria, then fermenting together with sugar or molasses a step for preparing autoclaved red ginseng powder and a step for performing a tertiary fermentation by mixing the autoclaved red ginseng powder and the second mixed fermented liquor, then stirring after putting the resultant mixture into a fermentor with sugar or molasses. The fermented red ginseng extract obtained by the present invention can significantly increase the content of ginsenoside among bioactive substances, and provide the fermented red ginseng with the effective microorganisms that assist in enhancing immunity by improving an absorption rate in the body.COPYRIGHT KIPO 2014[Reference numerals] (AA) Red ginseng extract (BB) Fermented red ginseng extract본 발명은 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve, Bifidobaterium longum, Streptococcus thermonphilus로부터 선택되는 하나 이상의 유산균을 정제수 및 당밀과 혼합하여 발효함으로써 유익균 발효액을 제조하는 단계 상기 유익균 발효액을 효모 및 김치유산균과 혼합하여 설탕 또는 당밀과 함께 발효함으로써, 2단 발효 혼합액을 제조하는 단계 가압 살균처리된 홍삼 분말을 제공하는 단계 및 상기 가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 설탕 또는 당밀과 함께 발효기에 넣고 교반하여 3차 발효하는 단계를 포함하는 발효 홍삼액의 제조방법에 관한 것으로, 본
