The present invention relates to a method for producing fermented
edible plants or edible animal / plants, to fermented
edible plants or edible animal / plants produced by same, and to foods containing same. The method for producing fermented
edible plants or edible animal / plants includes the steps of: producing crushed edible plants or edible animal / plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and
yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal / plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal / plants for 3 to 8 days to produce first fermented edible plants or edible animal / plants; and inoculating the first fermented edible plants or edible animal / plants with
bacteria, and secondly fermenting the first fermented edible plants or edible animal / plants for 6 to 12 days to produce second fermented edible plants or edible animal / plants. Whereby, a
fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal / plants produced by the above-described method into foods can provide storage stability, increase
bioavailability, and improve
flavor.