This vinegar is made from fermented nectar of the brackish mangrove nipa tree. The inflorescence is cut and the sap drips into a bamboo container over one day. When it is "young", it is alcoholic tuba, but we ferment ours in glass bottle until it crosses over into vinegar form and reaches our desired sourness. Used for kinilaw, inun-unan, and other local dishes.
This is raw and unpasteurized and may be used as a supplement.
