The present invention relates to natural vinegar manufactured by using oats and a method for manufacturing the same wherein the natural vinegar can be manufactured by using only oats. The method for manufacturing natural vinegar by using only oats comprises: a hard-boiled rice cooking step of preparing hard-boiled rice by soaking oats in water for 3-12 hours to enable oat to be steamed well, drying and steaming the same and cooling the steamed hard-boiled rice at 20°C or lower a seed liquor manufacturing step of mixing the hard-boiled rice of the hard-boiled rice cooking step and yeast at a ratio of 1 : 1 a first fermentation step of fermenting the seed liquor for 48 hours at 25°C as a proper temperature with respect to a reference temperature of 20-30°C a base liquor step of mixing steamed grain and water at a ratio of 1 : 1 and adding the same once an added liquor step of performing repetitious processes two and three times a honey adding step of adding honey after post-fermenting the base liquor and the added liquor at a proper temperature of 18-22°C for 15-20 days after the base liquor step and the added liquor step a sterilizing step of performing sterilization after adding the honey adding step and a second fermentation and aging step of transferring the clean liquor above with settled impurities from rice wine manufactured by the sterilizing step to another container, closing an opening of the container to be ventilated, and fermenting and aging the clean liquor in a shaded and well-ventilated place in a temperature condition of 25-32°C for approximately three months.COPYRIGHT KIPO 2017본 발명은 순수하게 귀리만을 이용해 천연식초를 제조할 수 있도록 한 귀리를 이용한 천연식초 및 그 제조방법에 관한 것으로, 그 제조방법은 귀리가 잘 쪄지도록 3 ~ 12시간 물에 불린 후, 건조 및 증자시켜 고두밥을 만들고 찐 고두밥을 섭씨 20도 이하로 식히는 고두밥 짓기단계와 상기 고두밥 짓기단계의 식힌 고두밥에 누룩을 중량부 1:1의 비율로 혼합하는 씨앗술 제조단계와 상기 씨앗술을 20 ~ 30℃의 온도를 기준으로 25℃가 적정온도로 하여 48시간 동안 발효시키는 1차 발효단계와 증자한 곡물과 물을 중량부 1:1의 비율로 혼합한 후, 1회 첨가하는 밑술단계 및, 2,3회 반복 과정을 거치는 덧술단계와 상기 밑술 및 덧술단계를 거친 후에는 적
