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The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside Rg3, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside Rg3 quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above R90℃, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside Rg3. However, the VG8-7 was the highest amount of ginsenoside Rg3 (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside Rg3, compared to the amount of ginsenoside Rg3 in the generally commercial red ginseng, while ginsenoside Rg3 was not found in raw and white ginseng.