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This article was published 1/3/2013 (1160 days ago), so information in it may no longer be current.
What is it?
Coconut vinegar, essentially fermented coconut water, is a staple condiment in Southeast Asia, especially in the Philippines. It can also be made from the sap, or "tuba" -- the stem that feeds the coconuts.
The vinegar is white and cloudy. Like other naturally fermented vinegars, such as apple cider and balsalmic, coconut vinegar contains the "mother," or the culture of organisms that caused the fermentation.
It has a pungent, acidic flavour with a hint of yeast. Some varieties are sweetened with honey.
Coconut vinegar is used extensively as a preservative and flavouring agent in pickles, sauces, salads and other condiments. It's said to aid digestion and improve the quality of cooked meat and fish.
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