Palm Vinegar is a white, cloudy vinegar made and used in the Philippines.
Some are mild, some have a sharp, acidic taste, All have a faint yeasty or musty taste.
The vinegar is made from sap from coconut palm trees. The sap is collected from a main artery in the tree, which is tapped. Pots are hung on the taps to collect the sap. The pots are emptied each night. First thing in the morning, the sap can be drunk, but by the afternoon, the sap starts to ferment.
A vinegar starter culture is added to encourage it to ferment. Without this starter, it would need about 6 months to ferment fully. When fermented, it is then strained, and distilled.
Palm Vinegar is also being made now from water inside coconuts, which is being wasted in some industries such as the production of copra.
The coconut water, as collected, is about 3 percent sugar. It’s evaporated to be about 10% sugar, then a yeast such as Sacharomyces cerviseae is added to the liquid, and it is allowed to ferment into alcohol for 4 to 5 days. Then, the liquid is siphoned off into a fresh container, leaving the residue behind. The liquid is given a vinegar starter culture, and allowed to ferment until it’s about 4% acid, then aged and bottled.
Palm Vinegar can be used as a dipping condiment.
It is now being made (since 2001) as well in Dounman, Kandal province, Cambodia.
Rice wine vinegar or 1 part white vinegar, 1 part water, squeeze or two of lime juice.
Called “Sukang Paombong” or “suka ng niyog” in the Philippines.