The question is, why make your own? First, you would know that what you are consuming is the real thing and not a watered-down version (like those being sold on the side of the road in Tagaytay). Secondly, you are sure that it's clean and not contaminated.
If these reasons sound good to you, then here is a recipe for making coconut vinegar that I filched from my mother's file.
Coco Vinegar
Utensils Needed:
Stainless steel measuring cup
Stainless steel measuring spoon
2 large funnels
Strainer
Cheese cloth
Rubber band
Dark-colored bottles
Ingredients:
8 cups coconut water
1 cup refined white sugar
1 teaspoon instant dry yeast (the yeast used for making bread)
Place cheese cloth over the mouth of a bowl or large measuring cup. Pour the coconut water over the strainer and strain. Remove the cheese cloth and set aside. To the strained juice add the sugar. Mix well until all the sugar has dissolved. Pour through a funnel into dark-colored bottles. Add the yeast (Use a small teaspoon) to the juice. Cover the bottle with small pieces of cheese cloth and tie with rubber band. Set aside. Let the juice ferment in a cool and dark place for three weeks or up to one month. Place the bottles in a pot of boiling water, neck deep for at least thirty minutes to kill any harmful bacteria. Dilute the finished product with distilled water if desired to taste. Undiluted coconut vinegar is delicious used to make chicken and pork adobo and other native dishes.
To hasten the process and if you have access to mother liquor*, add before covering with cheese cloth and securing with rubber band. Using mother liquor will cut the waiting time to half or less before your coconut juice becomes vinegar.
*As defined by my mother, mother liquor refers to the liquid set aside from a previous batch of coconut vinegar. It is deliberately saved to use for future vinegar-making.
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