PURPOSE: In the process for vinegar fermentation, green or red SHISO (perilla) plant (Perilla frutescens crispa) is added to extract active ingredients sufficiently whereby SHISO vinegar which can be served in daily diet.

CONSTITUTION: Beefsteakplants are collected in June or July, separated into stems and leaves and only the leaves are washed with vinegar of 0.1W0.5wt% acetic acid content, then dried at room temperature for about 10hr so that the water content in leaves becomes 60W80wt%. The resultant leaves are added to the mash of vinegar fermentation in an amount of 0.5W15kg per 100l of the mash to effect vinegar fermentation. Thus, vinegar rich in anthocyanin pigments such as shisonin, perillartine, further perillaldehyde and carotenes.