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Coconut Vinegar

Wilderness Family has a coconut vinegar made from the sap of the coconut tree. This sap is called Tuba. Tuba is collected from the stem that "feeds" the coconuts. A "Tuba Collector" climbs to the top of the coconut tree and clips the stem that contains flowers and baby coconuts. Then a collection vessel is hung from the tree and the stem placed so the sap will run into it. Every day a collector travels to collect the sap from each tree.

Raw Unfiltered Coconut Vinegar Raw, unfiltered coconut vinegar is similar to other naturally fermented vinegars such as balsamic and apple cider vinegars. It contains the natural "mother" which is simply the culture of organisms that created the fermentation of the tuba.

Filtered, Pasteurized Coconut Vinegar with raw wild honey Filtered, pasteurized, coconut vinegar and raw honey are a great natural combination. To make a delicious dressing all you need is your choice of spices and a little oil. When making a hot toddy, just add a tablespoon or two to hot water.

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In Stock	Coconut Vinegar, Filtered, Pasteurized, with raw wild honey, 350 ml. Code: COVH350 Price: $9.75 Coconut vinegar is made from the sap of the coconut tree. Quantity in Basket: none Product Rating: Not yet rated

In Stock	Coconut Vinegar, Filtered, Pasteurized, with raw wild honey, 750 ml. Code: COVH750 Price: $15.45 Coconut vinegar is made from the sap of the coconut tree. Quantity in Basket: none Product Rating: Not yet rated

In Stock	Coconut Vinegar, Raw Unfiltered, 350 ml. Code: COV350 Price: $6.40 Coconut vinegar is made from the sap of the coconut tree. Quantity in Basket: none Product Rating:

In Stock	Coconut Vinegar, Raw Unfiltered, 750 ml. Code: COV750 Price: $10.95 Coconut vinegar is made from the sap of the coconut tree. Quantity in Basket: none Product Rating:

Coconut Vinegar (cont.)

Once collected, the sap (or tuba) is allowed to ferment into a natural coconut vinegar. Natural fermentation takes 45-60 days. Unfiltered and unheated, it is then bottled and sealed fresh to protect its goodness. The color of the vinegar changes as it ages, from cloudy white to light yellow to a clear light brown as it further matures.

As the vinegar ages, sediments will appear at the bottom. Film and coin-like gel will also appear and eventually become the "mother vinegar". They eventually thicken and float. This is a natural characteristic of natural coconut nectar vinegar and to savor its natural goodness, you will want to shake it well before using.

We also offer coconut vinegar that is sweetened with a natural, raw, wild honey. This honey is made from the flowers of coconut, papaya, mango and other tropical plants. The honey-vinegar blend is delicious for those who do not like the tartness of vinegar. This vinegar has been filtered and pasteurized, which is necessary because the added raw wild honey would cause it to become too fermented.

This vinegar is produced and processed at a coconut plantation in the Philippines. It contains no water, no added sugar, no preservatives and is chemical-free.

This coconut vinegar works very well in dips, salad dressings and mayonnaise recipes.

Here is one of my favorite recipes:

Dip/Dressing Base

16 oz cultured sour cream, yogurt or coconut sour cream
8 oz coconut cream
1/2 cup to 3/4 coconut vinegar (add enough to make it the right consistency. If I want a dip I use about this much, if I want a salad dressing I use more vinegar.)
Brittany Natural Sea Salt to taste

This is the base. From here I sometimes add roasted tomato and basil with some freshly cracked pepper or cayenne for a little zip. Sometimes I add dill, onion and garlic for a nice dill dip. Marjoram and Thyme are nice, as well. So are packaged blends.

I have been really pleased with this base, and everything I add for spices has turned out nice.

You can also use the coconut vinegar in all Vinaigrettes such as this one:

1/3 cup good oil (Olive oil, sesame seed oil, warm coconut oil, natural palm oil)
2 Tablespoons coconut vinegar
1 teaspoon minced garlic (pressed to a paste)
1-2 teaspoons grated fresh ginger root (or 1/4 teaspoon powdered ginger)
1 teaspoon sesame seeds, ground flax seed, etc.
1 tablespoon chopped green onion
dash of cayenne