NOVELTY - A soil conditioner is prepared by mixing pomace, wheat bran, urea, potassium hydroxide and water to obtain a mixture. The mixture is subjected to primary fermentation at 30 degrees C for 24 hours followed by mixing resulting product with second, fourth and sixth group fermentative bacteria. The resulting mixture is mixed with water and fermented at 30-40 degrees C for 24 hours to obtain secondary fermentation products. The secondary fermentation products are mixed with third and fifth group fermentative bacteria and subjected to fermentation followed by concentrating fermentation liquor and adjusting pH.    USE - Soil conditioner.    ADVANTAGE - The soil conditioner increases organic matter and nutrient contents of a newly-built farmland, loosens hardened soil, promotes maturation process of immature soil and improves/restores productivity of lands.    DETAILED DESCRIPTION - A soil conditioner is prepared by preparing a six group fermenter stand comprising Aspergillus niger IFF2208 as first group, second group comprising yellow fiber sp ACCCl 1055, third group comprising Ashdod polycystic enzymes, flat Aspergillus A33.2625 and multiple Aspergillus A33.3944 in a mass ratio of 6:3 :1 and fourth group comprising Janthinellum ACCC30170, Trichoderma ACCC30121, Koningii ACCC30167 and discoloration Polypores AS3.48 in a mass ratio of 3: 2: 1: 4, fifth group comprising Bacillus subtilis ACCC11061 and Bacillus subtilis ACCC11062 in a mass ratio of 3: 7 and Jingyang Streptomyces ACCC40023 as sixth group. Pomace, wheat bran, urea, potassium hydroxide and water are uniformly mixed at a mass ratio of 74: 15: 10: 1: 300 to obtain a mixture. The mixture is subjected to primary fermentation at 30 degrees C for 24 hours followed by mixing resulting product with second group, fourth group and sixth group fermentative bacteria. The resulting mixture is mixed with water and fermented at 30-40 degrees C for 24 hours to obtain secondary fermentation products. The secondary fermentation products are mixed with third group and fifth group fermentative bacteria and subjected to fermentation at 40 degrees C for 48 hours to obtain fermentation liquor. The fermentation liquor is concentrated followed by adjusting pH to 6.8-7.2.