A process for preparing fermented fig(Ficus cariaca) vinegar and fermented fig vinegar prepared thereby are provided to inexpensively prepare the fermented fig vinegar which is useful for seasoning food or useful as favorite beverage, health beverage or energy-promoting beverage itself. A process for preparing fermented fig(Ficus cariaca) vinegar comprises the steps of: (1) pulverizing fig and adding 8 Brix of glucose and 9 Brix of sugar into the pulverized fig; (2) sterilizing the fig of step(1) with potassium metabisulfite, adding yeast into the sterilized fig, performing alcohol fermentation of the mixture at 23-28 deg.C and 150-200 rpm for 3-10 days to obtain fermented solution having alcohol concentration of 7-9%, and filtering the fermented solution; (3) adding an acetic acid bacterium into the filtered solution, aerobically performing acetic acid fermentation of the solution at 20-30 deg.C for 5-15 days, maturing the acetic acid fermentation product for 30-60 days, and filtering the matured product to obtain fermented solution having acetic acid concentration of 1-3%; and (4) maturing the fermented solution, and filtering and sterilizing the matured fermented solution.
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