To provide a method for efficiently and readily producing a sea tangle vinegar having a good flavor with which mass production can be carried out by improving problems of a conventional method for producing the sea tangle vinegar.

This method for producing the sea tangle vinegar comprises inoculating a culture fluid of acetic acid bacteria into a raw material liquid composed of a sea tangle extract, an alcohol and an apple fruit juice, carrying out aerobic culture and fermenting the raw material liquid. A yeast extract or a malt extract is added to the raw material liquid and an aqueous extract of the sea tangle is used as the sea tangle extract. Ethanol is preferably used as the alcohol. The fermentation can be carried out according to a stationery fermentation method by natural aeration.