The present invention relates to a beverage composition using sponge and savoy cabbage, and a method for producing same and, more particularly, to a beverage composition using sponge and savoy cabbage, and a method for producing same with which functionality is provided so that sponge, savoy cabbage, aoiokera, plum, licorice, and the like that are naturally present in nature can be taken in after being mixed with water at a certain ratio. The present invention contains 30 to 90 parts by weight of sponge fermented solution that is fermented through three to four months of ripening in a container after a selected material being sliced to a size of 1 to 8 mm and mixed with sugar at a ratio of 1:1 5 to 25 parts by weight of savoy cabbage that is produced into powder in a dried state after a selected material being cut into a size of 1 to 8 mm or a green leaf being lyophilized at a low temperature and then powdered into a size of 50 to 400 mm 2 to 20 parts by weight of aoiokera powder that is produced into powder in a dried state after a selected material being cut into a size of 1 to 8 mm or lyophilized at a low temperature and then powdered into a size of 50 to 400 mm5 to 25 parts by weight of plum extract and concentrate that is obtained by concentrating a plum extract, which is extracted for 4 to 8 hours at 65 to 90°C by using a steam-using extractor with cleaned plum in a net with water 5 to 10 times in weight, for 4 to 8 hours in a concentrator boiling with steam to 50 to 80°C and 1 to 5 parts by weight of licorice powder that is cleaned and dried licorice grounded by a grinder to be powdered into a size of 50 to 400 mm.COPYRIGHT KIPO 2014[Reference numerals] (AA) Step of fermenting sponge gourd (BB) Step of powdering gombo-baechu (CC) Step of powdering atractylis chinensis (DD) Step of extracting and concentrating apricot (EE) Step of powdering liquorice (FF) Step of mixing raw materials본 발명은 수세미와 곰보 배추를 이용한 음료 조성물 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 자연에 천연으로 존재하는 수
