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Coconut vinegar: Revision history

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29 December 2023

5 December 2023

  • curprev 17:0717:07, 5 December 2023‎ FoodBookSysop talk contribs‎ 1,546 bytes +1,546‎ Created page with "Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (notably the Philippines, where it is known as sukang tuba), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.[20] In the Philippines, other types of vinegar are made from palm sap. Like coconut vinegar, they are by-products of tubâ (palm wine)..."
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