A fermented natural substance having nitric oxide metabolites fixated and stabilized therein is produced by a process including adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation by a batch fermentation process. The nitrogen-containing natural substance is at least one selected from the group consisting of lettuce, Sedum sarmentosum, spinach, blueberry, dandelion, pomegranate, cabbage, garlic, Morinda citrifolia, onion, soybean, bean sprout, mulberry leaf, Momordica charantia, Rubus coreanus, Houttuynia cortada, aronia, Humulus japonicus, Coptis chinensis, hijiki, hooker chive, mushrooms, calamus, wild spinach (Seomcho), Chinese cabbage, kelp, apple, mugwort, orange, salmon testis, abalone shell, shellfish shell, cricket, silkworm, Rehmannia glutinosa, and Shipjeondaebo-tang. to Bacillus sp., Bifidobacterium sp., Enterococcus sp., or Lactobacillus sp.