Coconut vinegar

Vinaigre de coco

What it is

Sukang tuba begins as tuba, the sap a climber cuts from the coconut flower spike twice a day, which ferments into palm wine and then, left alone, into vinegar. The mother keeps working in the bottle, so it stays cloudy and its acidity is still moving when you buy it.

In the kitchen

It is softer than cider or rice vinegar, around 4%, so a kinilaw or an adobo takes more of it than a recipe written for wine vinegar suggests — start at half again as much. Shake before pouring: the sediment carries most of the flavour.

Goes with

Pork Garlic Black pepper Ginger Bay leaf Soy sauce

Same species

Coconut Desiccated coconut Coconut milk Coconut oil Gula melaka

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