The present invention relates to vinegar using green apples of crimson cultivar and its use, and in more detail, adding immature apples of crimson cultivar to the added fermentation medium and inoculating acetic acid bacteria therein And it relates to a crimson green apple vinegar having very excellent organoleptic and antioxidant power produced by fermentation and a health functional food comprising the same. The crimson green apple vinegar of the present invention has a useful component of green apples and excellent organoleptic properties. In particular, it has a characteristic red color of vinegar prepared with high anthocyanin content and has high sensory properties and preference. Crimson green apple vinegar, unlike other green apple vinegars, exhibits high polyphenol content and strong antioxidant activity, so it can be expected to be used as a health functional food such as aging inhibition, carcinogenesis, and stress relief, so it is a very useful invention in the food industry.
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