The Many Filipino Vinegars

Vinegar has been used in cooking and medicine throughout history. According to the Harvard T.H. Chan School of Public Health, while there isn't enough scientific evidence to support its effectiveness in treating minor illnesses or chronic diseases, some studies suggest these:

• It regulates blood sugar levels by slowing down the digestion of carbohydrates and reducing the glycemic index of foods.
• It aids in weight loss by reducing appetite and increasing satiety. It may also help boost metabolism and burn fats.
• It protects against cancer. The presence of polyphenols—plant compounds with antioxidant properties—may shield cells from oxidative stress that possibly causes tumor growth.
• It improves digestion by stimulating the production of digestive juices and enzymes. It may also relieve bloating and indigestion.
• It boosts the immune system with its antibacterial and antifungal properties by protecting against infections.

Varieties of Filipino vinegar

Cane and palm vinegar are the popular types of locally produced vinegar, each having unique flavors and aromas, as well as varying acidity levels. The fermentation process produces acetic acid, the compound responsible for its sour taste.

Cane vinegar

Cane vinegar, produced from sugarcane juice, is the most widely used vinegar in the Philippines and overseas. The abundance of sugar cane in the Philippines makes sourcing raw materials easy and cost-effective for manufacturers.

White cane vinegar, also called sukang maasim, is an all-purpose vinegar with a mild flavor made from fermented sugarcane juice. Some varieties have a light tint or a darker color.

Sukang Iloco is another type of cane vinegar named after the region where it originated. It is fermented from sugarcane wine called basi and varies in color from dark yellow to brown. Its flavor profile is well-balanced, combining both sweet and sour notes.

Palm vinegar

Palm vinegar or sukang tubâ is made from the sap of coconut palm trees and other palm trees like nipa palm and kaong palm. The sap is fermented in barrels for several months, resulting in a distinct flavor profile that is bolder than cane vinegar.

Sukang Pinakurat is a trademarked brand of coconut vinegar fermented with various spices and chilies. Sukang Paombong is a type of palm vinegar from Paombong, a town in the province of Bulacan.

Nipa palm vinegar, also called sukang sasa or sukang nipa, has a distinctively sweet flavor with a slightly salty undertone. As it ages, the sourness becomes more pronounced. It is the most robust type of vinegar in terms of taste and acidity.

Kaong palm vinegar, also called sukang kaong or sukang irok, is made from the sap of kaong sugar palm. This vinegar tastes sweeter and is the least sour among other types of Filipino vinegar.

Vinegar-based dipping sauces

Sawsawan is an integral part of Filipino dining culture. It is a term used to refer to various dipping sauces, condiments, or seasonings paired with dishes to enhance their flavor. Vinegar-based sauces are the most common.

Spiced vinegar, such as sinamak, is infused with spices and aromatics like garlic, onion, ginger, peppercorns, and chilies.

It goes well with fried or grilled foods like Lechon Kawali, Lumpiang Gulay, or Inihaw na Liempo. You can also use it to add a tangy, spicy flavor to any dish.

Where to buy and how to store

In the US, Filipino vinegar is sold at Filipino grocery stores, Asian supermarkets, and online stores that specialize in Filipino food products. Some popular brands include Datu Puti, Silver Swan, and Marca Piña.

Vinegar, being an acid, can be stored without refrigeration for an indefinite period in a cool, dry place away from direct sunlight. Keep it in a tightly sealed container to prevent contamination and to keep its acidity level stable.

Filipino cuisine uses vinegar extensively as a key ingredient in many dishes. Here are some of our favorites:

• Adobo: A classic Filipino dish with pork or chicken cooked in vinegar, soy sauce, and aromatics. Adobong Puti is a lighter, soy-free version.
• Kinilaw: A Filipino version of ceviche made with raw fish or seafood cured in vinegar and mixed with onions, chilies, and other spices.
• Kilawin: It involves briefly cooking meat or fish in another method—like poaching, boiling, or grilling—then dressing it with an acidic mixture.
• Sisig: A dish made with chopped pork, onions, and chilies seasoned with vinegar and soy sauce. Bangus and Tofu Sisig are delicious variations.
• Paksiw: A cooking method that involves stewing meat or fish in vinegar and aromatics. Paksiw na Lechon, Paksiw na Isda, and Paksiw na Pata are some of the popular ones.
• Ensaladang Talong: A salad with grilled or roasted eggplant, tomatoes, and onions tossed with vinegar and sautéed shrimp paste. Ensaladang Mangga and Ensaladang Itlog na Maalat are other variations.
• Achara: Julienned vegetables such as green papaya and carrots pickled in a vinegar, salt, and sugar brine.
• Sweet and Sour: A stir-fry with meatballs or chunks of pork, chicken, or fish stir-fried with a sweet and tangy sauce made with vinegar, ketchup, soy sauce, and sugar.
• Escabeche: Whole fried fish and a colorful stir-fry of carrots, onions, and bell peppers with a sweet and tangy sauce.