This study attempted to investigate the effects of the intake of raw cheonggukjang (extra-strong fermented soybean paste) on the scalp of middle-aged women. For this, a total of 20 women aged 40-60s were chosen and divided into two groups: control group (C), and experimental group (E) (10 testees each). Korean traditional fermented food was administered for 12 weeks. Specifically, 50g of raw cheonggukjang was eaten by those from Group ‘E’ every morning. Before and after the test, moisture index, sebum index, pH, Keratin quantity, erythema pigment quantity, as well as the microbial quantity, were measured and compared, and the results found the followings: In terms of scalp moisture index, Group ‘C’ decreased by 22.51% while Group ‘E’ increased by 31.52% (p<.05). Concerning the sebum index, on the contrary, Group ‘C’ increased by 1.67% while Group ‘E’ decreased by 3.07% (p<.05). In terms of pH, Group ‘C’ increased by 2.19% while Group ‘E’ decreased by 10.62% (p<.05). Regarding keratin quantity, Group ‘C’ increased by 6.51% while Group ‘E’ decreased by 13.99% (p<.05). In terms of erythema pigment quantity, Group ‘C’ increased by 0.82% while Group ‘E’ decreased by 2.42% (p<.01). Lastly, concerning the microbial quantity, Group ‘C’ increased by 0.83% while Group ‘E’ decreased by 0.45% (p<.05). The results have confirmed that the intake of raw cheonggukjang can be effective in improving scalp conditions in middle-aged women.