How to Make Coconut vinegar
Coconut vinegar is a mild, slightly cloudy vinegar made from coconut water or sap. Popular in Southeast Asian cuisines, it has a subtle sweetness and low acidity.
Category: Vinegars · Method: Acetic Acid · Time: 2-4mo · Difficulty: 2/5 · Yield: varies · Temp: 22-28°C
History
Coconut vinegar has been made in tropical regions for centuries. Filipino sukang tuba (from coconut sap) and sukang puti (from coconut water) are traditional varieties central to the cuisine.
Ingredients
- 1 gallon Fresh coconut water — Or coconut sap (tuba)
- 1/2 cup Vinegar mother — Optional, will develop naturally
Equipment
- Large jar or crock
- Cheesecloth
- Bottles
Instructions
Alcoholic ferment
Allow coconut water to ferment into toddy, 2-3 days.
Time: 2-3 days
Acetify
Add mother or allow wild fermentation, 2-4 weeks.
Time: 2-4 weeks
Age
Continue aging for milder flavor, 1-3 months.
Time: 1-3 months
Bottle
Strain and bottle.
Time: 30 min
Fermentation Timeline
- Day 1-3: Toddy — Alcohol develops quickly.
- Week 1-4: Vinegar — Acetic acid forms.
- Month 1-3: Mature — Mellow coconut vinegar.
Signs of Success & Spoilage
Good signs
- Cloudy white appearance
- Mild acidity
- Subtle coconut aroma
- Clean taste
Warning signs
- Pink discoloration
- Foul smell
- Excessive sliminess
- No acidity
Troubleshooting
- Too mild
- Cause: Short fermentation Solution: Ferment longer for more acidity.
Storage
Room temperature Keeps 1-2 years. Cloudiness is normal and desirable.
Health Benefits
- Potassium
- Amino acids
- Probiotics
- Low glycemic
- Electrolytes
Serving Suggestions
- Filipino adobo
- Dipping sauces
- Kinilaw (ceviche)
- Pickling
- Salad dressings
Related Vinegars Ferments
Other Acetic Acid Ferments
- Kombucha — Beverage
- Jun — Beverage
- Vinegar — Condiment
- Escabeche vegetables — Vegetables
- Biltong (fermented) — Meat & Poultry
- Shrub drinking vinegar — Beverages
- Tamarind vinegar — Beverages
- Black tea (oxidized) — Beverages