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Also known as: sukang tuba
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Palm vinegar is a traditional condiment made from the fermented sap of various palm trees, such as nipa, coconut, or kaong palms.
It has a sharp, acidic flavor with a slightly citrusy undertone and a milder, fruitier finish than distilled white vinegar.
It has an indefinite shelf life due to its high acidity, but it is best consumed within 2 years for the best flavor profile.
Yes, apple cider vinegar is the best substitute, though you may want to add a tiny pinch of sugar to match the palm vinegar's profile.
Yes, it is naturally gluten-free as it is made from fermented palm sap and contains no grain products.
While it is made from fermented sap (tuba) which contains alcohol, the fermentation process converts the alcohol into acetic acid, leaving only negligible traces.
Cloudiness is normal, especially in raw or unfiltered varieties, and often indicates the presence of the 'mother' of vinegar, which is safe to consume.
They are very similar and often used interchangeably, but palm vinegar can come from various palm species, whereas coconut vinegar specifically comes from coconut sap or water.
palm vinegar is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
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Look for 'naturally fermented' on the label and avoid brands that list 'glacial acetic acid' or artificial colorings.
Yes, its high acidity makes it excellent for pickling vegetables, a common practice in Southeast Asian cuisine known as 'atchara'.