We investigated the quality characteristics of concentrated blueberry vinegar (CBV) and high concentrated blueberry vinegar (HCBV) through a balsamic vinegar fermentation process. Antioxidant, antimicrobial, and antidiabetic activities of CBVs and HCBVs have evaluated the effects according to increasing seed vinegar (SV) content. When the blueberry juice was concentrated by heating at 80~90℃ for 4 hours, and 8 hours, soluble solid contents were 25°Brix, and 40°Brix, respectively. Saccharomyces cerevisiae SRCM 100610, showing the highest alcohol content, and Acetobacter pasteurianus SRCM 101342, showing the highest total acidity, were selected to production for blueberry wine and vinegar. Soluble solid content, pH, total acidity, total phenolic content (TPC) and total flavonoid content (TFC) in CBVs using concentrated blueberry juice were 14.30∼14.60°Brix, 2.76∼2.83, 1.28∼4.43%, 3.01∼3.59 mg/mL, 0.24∼0.31 mg/mL, respectively. Soluble solid content, pH, total acidity, total phenolic content (TPC), total flavonoid content (TFC), and browning intensity (280 nm and 420 nm) in HCBVs using high concentrated blueberry juice were 25.55∼30.65°Brix, 2.55∼2.83, 2.16∼5.87%, 5.50∼7.70 mg/mL, 1.44∼1.85 mg/mL, 0.84∼1.29, and 0.11∼0.19, respectively. Total acidity of CBVs and HCBVs increased upon addition of seed vinegar, whereas pH, TPC, and browning intensity decreased. The acetic acid content of the 30-day fermented product increased with increasing amount of SV (224.25 to 4,557.40 mg%) in HCBVs. 5-hydroxymethylfurfural (5-HMF) content was increased upon the heating time of blueberry juice, however, decreased by alcohol fermentation. The chlorogenic acid (CGA) content was decreased during the alcohol fermentation and acetic acid fermentation, but epigallocatechin gallate (EGCG) content was increased during the acetic acid fermentation. Of all HCBVs with various additions of seed vinegar, the control showed the highest EC50 values (dilution factor) in DPPH radical scavenging assay, ABTS radical scavenging assay, reducing power, and oxygen radical absorbance capacity (ORAC) (39.76, 34.81, 67.45 dilution factor, respectively, and 109.58 μM TE/mL). Antimicrobial activities of HCBVs were increased upon addition of seed vinegar. Antidiabetic activities of CBVs and HCBVs increased with increasing the amount of seed vinegar but decreased during the acetic acid fermentation. These results show that CBVs and HCBVs manufactured with various SV may be avail as functional foods for enhancing health.