The invention mainly relates to the technical field of natural feed additive processing and discloses a natural fermented feed additive for sheep anthracnose control. The additive is prepared from bean curd residues, mung bean hulls, corn stigma, pomegranate leaves, gingko husks, crepe myrtle leaves, oriental cherry, Bacillus natto and wine yeast. The additive is prepared through natural fermentation, is free of toxic components, can significantly enhance sheep constitution and disease resistance, can reduce anthracnose and a plurality of diseases, and saves a large amount of labor and manpower than vaccine injection. After the bean curd residues, the mung bean hulls and the corn stigma are mixed and crushed, high-temperature fermentation with the Bacillus natto is firstly performed to promote microbe proliferation, and long-time low-temperature fermentation is performed to decompose raw materials into small-molecule nutrients and generate a large amount of metabolites, thus enrichingnutrition and fragrance, improving palatability, increasing feed intake of sheep, promoting nutrient absorption and conversion and saving a large amount of raising cost.