NOVELTY - Substrate preparation involves adding sludge with acetic acid and citrus fruit, where the mol concentration of acetic acid is 0.7mol/L. The obtained mixture is stirred uniformly, and then processed for ultrasonic treatment at 20 kilohertz for 25 minutes. The obtained material is dried to obtain substrate, where mass of acetic acid and citrus fruit per liter of sludge is 32g and 34g, respectively. Wheat straw pole and the dried substrate are filtered through a filter cloth, where mass ratio of wheat straw pole and substrate is 4:1. The filtered material is mixed, and then stirred uniformly.    USE - Method for preparing substrate for vegetable (claimed).    ADVANTAGE - The method changes waste material into valuable substrate, and enables to produce the product that is eco-friendly and increases the working efficiency with high nutritional value.    DETAILED DESCRIPTION - Substrate preparation involves adding sludge with acetic acid and citrus fruit, where the mol concentration of acetic acid is 0.7mol/L. The obtained mixture is stirred uniformly, and then processed for ultrasonic treatment at 20 kilohertz for 25 minutes. The obtained material is dried to obtain substrate, where mass of acetic acid and citrus fruit per liter of sludge is 32g and 34g, respectively. Wheat straw pole and the dried substrate are filtered through a filter cloth, where mass ratio of wheat straw pole and substrate is 4:1. The filtered material is mixed, and then stirred uniformly to obtain substrate. The obtained substrate is mixed with water, where the percentage of water in the substrate is 68-72 %. Fermenting agent is added to the obtained substrate, where ratio of substrate and fermenting agent is 5:1. The obtained material is stirred uniformly to obtain substrate, where the temperature of process is 30 degrees C, and fermenting agent comprises (in pts.wt.): soybean extract (20-25), Bacillus subtilis (1-2), silicate bacteria (3-4), Trichoderma viride (2-4), Lactococcus lactis (8-12), Actinomyces (2-4), Bacillus mucilaginosus (1-2), Flavobacterium (2), yeast (3-6), Azotobacter chroococcum (10-13), cellulose (8-12), protease (8-12) and phosphorylase (5-6). The obtained substrate is fermented in a fermentation chamber for 25 days to obtain the desired product.