To provide a method for preserving a vinegar fermentation liquid able to be preserved with keeping cell activity of the vinegar fermentation liquid in addition to advantage in cost.

The method for preserving the vinegar fermentation liquid is to harvest the vinegar fermentation liquid during fermentation by submerged culture, dilute the harvested vinegar fermentation liquid to 2-5 weight/volume% acetic acid concentration by adding a dilution solvent, cool the same at 0-15°C and preserve the same in this condition for ≥24 hours. The vinegar fermentation liquid thus preserved can be used as stock vinegar for acetic acid fermentation, e.g., for producing vinegar by another acetic acid fermentation.