This study was to develop a processing method for improving the quality of a fermented soybean food, cheonggukjang. Bacillus sp. AS-2 isolated from traditionally fermented cheonggukjang was selected for the production of cheonggukjang with the rotative fermentation method (RFM). The pH value of cheonggukjang made by RFM (cRFM) was 6.1${pm}$0.25. The amount of crude protein (329.0${pm}$0.92 mg/g) and amino-type nitrogen (120.6${pm}$21.81 mg%) were similar to those in traditionally fermented cheonggukjang (cTFM). The amount of ammonium-type nitrogen was 173.0${pm}$1.72 mM/g and nearly 4 times lower than that in cTFM. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging values in the traditional product were between 1.62${pm}$0.08 and 1.27${pm}$0.05, while with the RFM, the values were between 1.38${pm}$0.02 and 0.78${pm}$0.20. The antioxidative activity of the sauce-type cRFM was approximately 1.7 times higher than that of cTFM. The sensory scores for cRFM were uniformly higher than those for cTFM.