Fermented vinegar & infused vinegars — a gray area
CONFIRM BEFORE SELLING
Bottom line: Home-fermented vinegar sits outside cottage food, and even infusing a store-bought vinegar with herbs is genuinely unsettled — this is the one category on the list where the honest answer is "call FDACS first."
The Path
Fermenting your own vinegar — turning cider or wine into vinegar via a mother culture — is generally excluded from cottage food, since Florida's approved list excludes fermented and acidified foods. Infusing a commercially-produced, already-acidified vinegar with herbs sits in a genuine gray area: some FDACS inspectors treat infused vinegars as an acidified specialty food requiring a process authority, others don't, and there's no clean published answer either way. "Drinking vinegars"/shrubs marketed as a beverage add yet another layer of complexity, since they combine fruit, sugar, and vinegar and may be treated as a TCS beverage depending on the exact formulation — see Beverages.
What You Need
Confirm directly with FDACS before selling any home-fermented or herb-infused vinegar
If repackaging a commercial vinegar, retain the original manufacturer's traceability information
Treat drinking vinegars/shrubs under the Beverages rules, not this category
Watch Out For
Do not sell home-fermented vinegar without FDACS confirmation of the applicable pathway