Once collected, the sap (or tuba) is allowed to ferment into a natural coconut
vinegar. Natural fermentation takes 45-60 days. Unfiltered
and unheated, it is then bottled and sealed fresh to
protect its goodness. The color of the vinegar changes
as it ages, from cloudy white to light yellow to a clear
light brown as it further matures.
As the vinegar ages, sediments will appear at the bottom.
Film and coin-like gel will also appear and eventually
become the "mother vinegar". They eventually
thicken and float. This is a natural characteristic
of natural coconut nectar vinegar and to savor its natural
goodness, you will want to shake it well before using.
We also offer coconut vinegar that
is sweetened with a natural, raw, wild honey.
This honey is made from the flowers of coconut, papaya, mango and
other tropical plants. The honey-vinegar blend is delicious
for those who do not like the tartness of vinegar. This vinegar has been filtered and pasteurized, which is necessary because the added raw wild honey would cause it to become too fermented.
This vinegar is produced and processed
at a coconut plantation in the Philippines. It contains
no water, no added sugar, no preservatives and is chemical-free.
This coconut vinegar works very well in dips, salad
dressings and mayonnaise recipes.
Here is one of my favorite recipes:
Dip/Dressing Base
