PURPOSE: To prepare spiced vinegar having excellent taste and flavor and free from the bad smell of Houttuynia cordata by oxidizing the green juice of Houttuynia cordata to eliminate the odorous component and subjecting the obtained liquid to alcoholic fermentation and acetic acid fermentation.

CONSTITUTION: Green juice of raw Houttuynia cordata is oxidized by adding an oxidase such as polyphenol oxidase to obtain odorless green juice of Houttuynia cordata. The juice is mixed with decocted liquid of dried Houttuynia cordata, sugar and yeast for alcoholic fermentation, fermented until the alcohol concentration reaches 13-20%, incorporated with acetic acid bacteria and subjected to acetic acid fermentation at 25-30°C for 60 days to obtain the objective spiced vinegar.