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Also known as: sukang tuba, sukang paombong, coconut sap vinegar, fermented coconut water vinegar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It has an almost indefinite shelf life due to its acidity, but is best used within 2 years for optimal flavor.
The 'mother' is a cloudy sediment consisting of beneficial bacteria and enzymes produced during fermentation.
Apple cider vinegar or rice vinegar are the closest substitutes in terms of acidity and flavor profile.
It is nutritionally similar but often contains more potassium and has a slightly milder, sweeter taste.
Look for 'raw', 'unfiltered', or 'with the mother' on the label, and ensure it is made from coconut sap rather than coconut water for higher nutrient density.
While it has antimicrobial properties, it is generally more expensive and better suited for culinary use than white distilled vinegar.
No, it has a sharp, acidic taste similar to other vinegars but with a slightly floral and yeasty undertone.
Yes, it contains zero net carbs and zero calories, making it perfect for ketogenic and low-carb diets.
Freezing is not recommended as it can alter the flavor and kill the beneficial probiotic bacteria.
coconut vinegar is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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