An organic substance produced through fermentation is vinegar. Good sources of substrate for the production of vinegar are foods high in carbohydrates. The flavor and aroma of vinegar make it a popular element in culinary preparations. The most well-known folk remedy for treating infections is this one. Vinegar has long been utilized in medicine to treat ailments like edema, burns, rashes, and stomach problems. There is a large variety of vinegar available in the world, including fruit, rice, black, balsamic, and grain varieties. They have distinct flavors and tastes since they are made with various basic ingredients and fermentation techniques. In addition to improving metabolic processes like lipid metabolism, blood glucose regulation, and body weight control, vinegar has antibacterial, antioxidant, anticancer, and anti-infection qualities. Many bioactive substances, such as organic acids, ligustrazine, polyphenols, melanoidin's, and tryptophol, are thought to be abundant in it. These bioactive substances in vinegar are thought to be the cause of its pharmacological and metabolic advantages. Vinegar may help treat obesity, diabetes, heart disease, cancer, and microbiological infections, according to several studies. The healing properties of vinegar may be attributed to the presence of acetic acid and other ingredients. In this publication, recent research on the medicinal benefits of vinegar obtained from various food sources is reviewed. There is also a discussion of vinegar's potential medicinal effect mechanisms.