PURPOSE: To produce an edible vinegar, milder and tastier than conventional vinegar and hardly causing stuffy, peroxide smell, etc., by adding a liquor of gluconic acid fermentation to a raw material liquor in an optional stage for producing the edible vinegar.

CONSTITUTION: An alcohol-containing raw material liquor is subjected to acetic acid fermentation according to a conventional method to produce an edible vinegar. In the process, a gluconic acid fermentation liquor in an amount so as to provide preferably 0.5-2.0% gluconic acid content in the acetic acid fermentation liquor after addition thereof is added to the raw material liquor in an optional stage before starting the acetic acid fermentation, in the course or after completion thereof.