© Denzil Green
Coconut Vinegar is made from coconut water, found inside the coconut shell.
The coconut water is filtered, sugar is added, and then it is brought to the boiling point to pasteurize it. After this, it is cooled, and yeast is added. It is let ferment for a week, then the vinegar starter culture is added, and it is fermented for another week.
This gives a low-acid vinegar that is cloudy and sweet compared to other vinegars.
This is very popular in Pacific countries, and has really caught on in Australia: you'll even find Australian recipes mixing it with their cranberries and turkey.
|No points, even up to 2 cups (500 ml)|
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Please share this information with your friends. They may love it.
VinegarAcetic Acid; Acidulated Water; Acidulate; Arengga Vinegar; Balsamic Vinegar; Banyuls Vinegar; Black Rice Vinegar; Blueberry Vinegar; Borage Vinegar; Burnet Vinegar; Cane Vinegar; Champagne Vinegar; Cider Vinegar; Coconut Vinegar; Date Vinegar; Fennel Vinegar; Fig Vinegar; Herbed Vinegars; Horseradish Vinegar; Malt Vinegar; Mint Vinegar; Mother of Vinegar; Palm Vinegar; Peroxide and Vinegar Sterilization; Perry Vinegar; Pineapple Vinegar; Plum Vinegar; Raisin Vinegar; Raspberry Vinegar; Red Rice Vinegar; Red Wine Vinegar; Rice Vinegar; Seasoned Rice Vinegar; Sherry Vinegar; Suka Vinegar; Tarragon Vinegar; Verjuice; Vinaigre d'Orléans; Vinegar Pie; Vinegar; Whey Vinegar; White Balsamic Vinegar; White Vinegar; White Wine Vinegar; Yuzu Vinegar
You may also like:
-- Virginia Woolf (25 January 1882 – 28 March 1941)