The invention discloses a brewing method for amomum tsao-ko fruit vinegar. The amomum tsao-ko fruit vinegar is brewed by taking fresh amomum tsao-ko as a raw material and carrying out the steps of raw material treatment, enzymolysis, filtering, sugaring, alcoholic fermentation, acetic fermentation, squeezing filtering, homogenizing, ageing, sterilization, canning and the like. According to the brewing method disclosed by the invention, the astringency in the fresh amomum tsao-ko can be removed by steam enzyme deactivation to improve the taste of the amomum tsao-ko fruit vinegar; a composite clarifying agent is used for clarifying and filtering after the squeezing filtering, thus improving the transparency of the finished amomum tsao-ko fruit vinegar; the taste of the amomum tsao-ko fruit vinegar is improved through the ageing, so that the fruit vinegar has the health functions of drying damp and strengthening spleen, eliminating phlegm, strengthening spleen and stimulating appetite, inducing diuresis and alleviating edema, and the like.