© 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.
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-- Wolfgang Puck (Austrian chef. 8 July 1949 - )