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Wednesday, March 4, 2009

Coconut Vinegar

Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. It also may come in a diluted form. Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other traditional cuisines of the world. The Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, where it is called suka ng niyog. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. This coconut vinegar is a product derived from the juice of the coconut fruit. When it is still attached to a tree, a picker drills a tiny hole on the fruit. Then he puts a container to catch the juice. To produce coconut vinegar, the juice must be stored in a container for about one week. The juice naturally turns sour after some time. Coconut vinegar can be used as an ingredient for cooking, dip for numerous Filipino dishes, and bleaching agent for clothes.

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