The invention mainly relates to the technical field of food processing, and discloses a fermentation method of konjac beverage, comprising: raw material crushing, raw material enzymatic hydrolysis, primary fermentation, secondary fermentation, third fermentation, nutrition strengthening, and packaging; the method is simple and suitable for batch fermentation production , the obtained konjac drink is suitable for sweet and sour, strong fragrance, moderate viscosity, stable state, delicate and smooth, increasing the deep processing of konjac, increasing the economic income of the growers by 13.5%; various fruits and vegetables enrich the color of the beverage, increase the fragrance and nutrition , promote absorption, strengthen the body, and reduce the occurrence of diseases; fruits and vegetables can decompose the tissue structure after enzymatic hydrolysis, increase the extraction rate, increase the fragrance and nutrition of drinks, improve health care functions, enhance gastrointestinal functions, detoxify and beautify, and enhance resistance; After adding konjac powder, ferment natto, change the traditional natto to soybeans, increase the nattokinase content of the beverage, reduce the toxicity of konjac powder, and enhance the function of the beverage to protect the cardiovascular and cerebrovascular.