To obtain an edible vinegar fortified by a natural vitamin C included in a fruit of acerola and a method for producing the edible vinegar.

This edible vinegar fortified by the vitamin C is obtained by cutting a fruit of acerola into at least 2 and maximum 8 portions or roughly pulverizing the fruit of acerola into sizes not pulverizing the seed by Masscolloider(R) and pickling the cut and pulverized fruit of acerola into an edible vinegar such as a black vinegar of an unpolished rice and an unpolished wheat, which becomes a base, for minimum 24 hours and maximum 6 months.