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Oct 25, 2006 05:05 PM

What to do with coconut vinegar?

I'm subletting an apartment for the next few months, and was told I was welcome to use any of the cooking supplies in the kitchen. My landlord is apparently very into Asian cooking--lots of garam masala, curry paste and fish sauce. But there's also a bottle of coconut vinegar, something I'd never seen before. I love coconut, but this stuff doesn't smell much like coconut. Anyone out there know what it's used for?

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  1. Never heard of coconut vinegar. I've never even seen it at the Asian Supermarket (which is huge). I do use cane sugar vinegar from the Philippens (spelling?), which we use for chicken and pork adobo. Maybe it's interchable for something like that.

    1. never heard of it before, but it sounds like a good chicken marinade is awaiting you... coconut vinegar, oil, lemon grass, thai chiles, salt/pepper, etc.... give it a try!

      1. I think adamclyde is on the right track....sounds to me like something the would be used mostly in Thai cuisine.

        1. I've seen it at the grocery*, made in the Philippines . . .
          did you taste it?

          *Hong Kong Market, in Sunset Park, Brooklyn

          1 Reply
          1. re: pitu

            Pitu, it tastes very sour, like regular vinegar, with a little hint of coconut behind it. The ingredient list says it's made from fermented coconut and water, so it's not coconut-flavored vinegar; it's really vinegar made from coconuts.

          2. My family and I love coconut vinegar with green mangoes, or in a salad similar to that like Thai green papaya (or mango for that matter) salad. I am also Pinay (i.e. Filipino), so there you go!

            Like cane vinegar, it's not as versatile because of its sweetness, and I don't recommend it in straight-up sour things like adobo unless you want a really unusually sweet adobo (I used it once and it was too weird for me). The sweetness is useful, though, for things like BBQ and sweet and sour sauces.

            1 Reply
            1. re: coolbean98

              I had a Vietnamese friend that used it all the time - usually as a finishing touch in soups. One of my favorites she made included beef, tofu and cherry tomatoes.