The invention belongs to the technical field of table vinegar production, and provides a method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria. The method comprises steps as follows: mixing germinated coix seeds, coix seed bran, enzymatically decomposed red date juice and L-sodium glutamate, and carrying out alcohol fermentation by mixed bacteria of monascus with high yield of GABA, saccharomycetes and lactic acid bacteria; after the fermentation is finished, supplementing sugar, red date juice, L-sodium glutamate, lactic acid bacteria, spore bacteria and acetobacter pasteurianus, and carrying out aerobic acetic acid and lactic acid fermentation; and after the fermentation is finished, adding lactic acid bacteria for anaerobic secondary lactic acid fermentation. The red date and coix seed vinegar with high gamma-aminobutyric acid content is prepared through raw material optimization, strain optimization proportioning, multiple times of fermentation enrichment, ageing, blending, sterilization and filling. In a final product, the content of non-volatile acid is larger than or equal to 2.0 g / 100 mL, the content of flavone is larger than or equal to 120 mg / 100 mL, the content of GABA is larger than or equal to 280.0 mg / 100 mL, the content of Monacolin K is larger than or equal to 120 mg / 100 mL, and the effects of resisting oxidation, lowering cholesterol and lowering blood pressure are achieved.