In this study, Fagopyrum esculentum grains were used as the main raw material to develop the fer-mented beverage, which has unique flavor and good stability, by enzymatic activity and lactic acid fermentation.Through composite stabilizer ratio test, the composite stabilizer ratio of Fagopyrum esculentum beverage fermentedby Lactobacillus was as follows: 0.2% of CMC-Na, 0.2% of sodium alginate, and 0.2% of xanthan gum. Through bev-erage fermentation test, the fermentation technology of Fagopyrum esculentum beverage fermented by Lactobacilluswas determined as follows: 4% of mixed lactic acid bacteria, fermentation temperature being 42℃ and fermentationtime being 4h. Quality guarantee period of live bacteria beverage was 7d, while that of sterilization beverage was 60 d.