The garlic vinegar brewed with 5% ethanol solution added 10% crushed garlic was fermented by Acetobactor aceti 3281 at 3$0^{circ}C$ for 26days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{circ}C$ for 26 days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{circ}C$ for 26days. The garlic vineger and pumkin wine vinegar contained 0.04mg/ml and 1.53mg/ml of total sugar 0.122/mg/ml and 0.406mg/ml of reducing sugar and 0.06 and 0.02% of ethanol. Specific gravity of garlic vinegar and pumkin wine vinegar was 8.53 and 8.48CFU/ml respectively. pH of garlic vinegar an pumkin vinegar was 3.06 and 3.20 respectively. Acidity of garlic vinegar and pumkin wine vinegar was 4.98 and 5.02 respectively. Sensory evaluation garlic of vinegar and pumkin wine vinegar was 2.7 and 3.9 respectively.