To obtain a brewed vinegar of garlic by a fermentation using yeast, having a garlic feeling not to make a person anxious about it, not greening, having a good flavor since a vinegar obtained by immersing garlic in vinegar has a sharp garlic smell, greens by reaction with vinegar and reduces a commercial value by permeation of the greening into vinegar.

Garlic heated by steam is made into a paste, supplemented with a saccharide or mixed with an alcohol and the saccharide and further with yeast. A garlic wine is brewed and subjected to acetic acid fermentation to produce a garlic vinegar. Garlic forms a sharp pungent odor and sterilizing (bacteriostatic) action by the destruction of cell, fermentation of garlic has been difficult due to its strong sterilizing action but garlic can be readily fermented after steaming and making it into a paste and acetic acid fermentation has the same result as that of original acetic acid fermentation.