(54) Title: METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH

A method for manufacturing a plant fermented product using a plant fermented broth, the method comprising:

• mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth;
• mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 30 days to 6 months so that the material has a sugar content in a range of 0.5 to 2 brix and becomes strongly acidic in a pH range of 2 to 4 to obtain a second fermented broth;
• and
• mixing a third plant material, which is the same as or different from the first plant material or the second plant material, with the second fermented broth at a weight ratio of 1:0.5 to 1:1.5, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 20 days to 3 months to obtain a plant fermented product.