The present invention relates to a method for preparing a vegetable lactic acid fermented beverage using a composite microorganism fermented solution and, more specifically, to a highly effective and high quality lactic acid fermented beverage which has increased microbial content and excellent storability, and is capable of enhancing an antioxidative effect and digestion absorption ability, by fermenting a mixture of a vegetable material extract and a concentrate fruit juice with a composite microorganism fermented solution, and filtering and sterilizing the fermented mixture. The method for preparing a vegetable lactic acid fermented beverage using a composite microorganism fermented solution comprises the following steps: putting a vegetable material with water 5 to 8 times higher than the vegetable material into a pressure tank, and extracting an extract of the mixture for 5 to 7 hours at an internal pressure of 500 to 700 mmHg of the tank while heating the tank to maintain temperatures of 70 to 80°；C； removing impurities by filtering the extract while cooling the extract to temperatures of 40°；C or less； uniformly mixing 82 to 88 wt% of the vegetable material extract, 8 to 12 wt% of a concentrate fruit juice, 2 to 4 wt% of a composite microorganism fermented solution, and 2 to 4 wt% of sweeteners, and fermenting the mixture in a fermentation room which maintains temperatures of 25 to 45°；C for 4 to 8 hours； sterilizing the fermented vegetable material fermented solution for 17 to 23 seconds at temperatures of 63 to 75°；C after filtering the fermented vegetable material fermented solution by a filter； putting the sterilized vegetable material fermented solution into an aging room which maintains the temperature of -1 to 8°；C, and aging the same for 22 to 26 hours； and filling a container with the aged vegetable material fermented solution, and packaging the container.본 발명은 복합미생물 발효액을 이용한 식물성 유산균 발효음료의 제조방법에 관한 것으로서, 더욱 상세하게는 식물재료 추출액과 농축과즙의 혼합물을 복
