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Suka Vinegar is made from sap from coconut palm tree flowers in the Philippines.
It is not as acidic as most other vinegars. Therefore it is less tart, with more of a sweet taste coming through.
To make Suka Vinegar, the sap is allowed to ferment naturally for about 3 weeks. For the first two weeks, it's known as "bahal", and is very alcoholic and sour.
After 3 weeks, it is then filtered, pasteurized, bottled and packed.
Suka Vinegar can be used on its own as a condiment, or as a flavouring ingredient in dishes.
Language Notes
In the Philippines, called "suka bisaya" (meaning "native vinegar.")
Also called:
Other entries for Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Sauces, Spreads, Tracklements, Wasabi
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