Coconut vinegar is a natural product obtained from a natural process of fermentation, with no preservatives or chemicals added. Coconut vinegar is made from fermented coconut water.
Coconut vinegar is low in acidity, with a musty flavor and a unique aftertaste. It is used in many Thai dishes. Coconut vinegar is used extensively as preservative and flavoring agent in pickles, salads, sauces and many other condiments. Coconut vinegar is also made from the sap of the coconut tree and is similar to the fresh coconut water.
Starter cultures such as Saccharomyces cerevisiae (yeast) and Acetobacter aceti (bacteria) are used to aid ethanol and acetic acid fermentation, respectively.
Coconut vinegar
