The present invention relates to a method for preparing red ginseng fermented by Phellinus linteus. The red ginseng fermented by Phellinus linteus, prepared by the method of the present invention, contains beta glucan and germanium, which are active ingredients of the Phellinus linteus, thereby promoting health of a user and enhancing competitiveness of Korean red ginseng products. More specifically, the method for preparing red ginseng fermented by Phellinus linteus comprises the following steps: (a) preparing by drying Phellinus linteus until the moisture content thereof becomes less than 10%, and grinding the dried Phellinus linteus into a size of 1-20 &mum (b) preparing coconut water (c) preparing by fermenting the coconut water of the step (b) at a temperature of 20-48°C for 3-24 hours (d) mixing the materials of the step (a) with the materials of the step (c) at a ratio of 1:1-1:5 (e) preparing by fermenting the mixed of the step (d) at a temperature of 15-42°C for 1-10 days (f) drying red ginseng to have the moisture content of less than 10% (g) preparing the material of the step (f) by grinding the same into a size of 100-500 &mum (h) preparing by mixing the materials of the step (e) with the materials of the step (g) at a volume ratio of 1:1-1:10 and fermenting the resultant product at a temperature of 20-50°C for 1-5 days and (i) manufacturing the red ginseng fermented by Phellinus linteus by drying the material of the step (h) until the moisture content thereof becomes less than 10% and grinding the resultant product into a size of 100-200 &mum.COPYRIGHT KIPO 2016본 발명은 상황버섯발효 홍삼의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯발효 홍삼의 제조방법은 (a) 상황버섯을 수분 함유율 10% 이내로 건조하여 1㎛~20㎛의 크기로 분쇄하여 준비하는 단계 (b) 코코넛 과액(Coconut water)을 준비하는 단계 (c) 상기 (b)단계의 코코넛 과액(Coconut water)을 20℃~48℃의 온도에서 3시간~24시간 동안 발효하여 준비하는 단계 (d) 상기(a)단계의 재료와 상기(c)단계의 재료를 1 : 1 ~ 1 : 5의 비율로 혼합하는 단계 (e) 상기(d)의 혼합한 재료를 15℃~42℃의 온도에서 1일~10일 동안 발효하여 준비하는 단계 (f) 홍삼을 수분함유율 10% 이내로 건조하는 단계 (g) 상기(f)의 재료를 100㎛~
