Suka Vinegar is made from sap from coconut palm tree flowers in the Philippines.
It is not as acidic as most other vinegars. Therefore it is less tart, with more of a sweet taste coming through.
To make Suka Vinegar, the sap is allowed to ferment naturally for about 3 weeks. For the first two weeks, it’s known as “bahal”, and is very alcoholic and sour.
After 3 weeks, it is then filtered, pasteurized, bottled and packed.
Suka Vinegar can be used on its own as a condiment, or as a flavouring ingredient in dishes.
In the Philippines, called “suka bisaya” (meaning “native vinegar.”)