  Top: Nipa palm vinegar at a buffet; Bottom: Homemade nipa palm vinegar being sold inPaombong, Bulacan | |
| Alternative names | Nipa vinegar, sukang sasa, sukang nipa, sukang Paombong |
|---|---|
| Type | Condiment, ingredient |
| Place of origin | The Philippines |
| Main ingredients | Nipa palm sap |
Nipa palm vinegar, also known assukang sasâ orsukang nipa, is a traditionalFilipinovinegar made from thesap of thenipa palm (Nypa fruticans). It is one of the four main types of vinegars in thePhilippines along withcoconut vinegar,cane vinegar, andkaong palm vinegar.[1] It is usually sold under the generic label of "palm vinegar".[2]
Nipa palm vinegar is listed in theArk of Taste international catalogue of endangeredheritage foods by theSlow Food movement. Along with other traditional vinegars in the Philippines, it is threatened by the increasing use of industrially-produced vinegars.[3]
Nipa palm vinegar is known assukang sasa orsukang nipa in native languages in the Philippines. Bothnipa andsasa are the native names of the nipa palm inTagalog; whilesukâ (with the Tagalogencliticsuffix-ng) means "vinegar". It is also known assukang Paombong after the town ofPaombong, Bulacan where it is a traditional industry. The name of the town itself is allegedly from Tagalogbumbóng ("bamboo tube"), the main equipment in gathering nipa sap before plastic or glass containers became prevalent.[4][5][6] It is also sometimes known assukang tubâ, fromtubâ, the general term forpalm toddy produced from various palm trees in the Philippines, includingcoconut, buri palm (Corypha elata), and kaong palm (Arenga pinnata).[2]
Nipa palm vinegar is gathered from mature nipa palms that grow in muddy soil besidebrackish rivers andestuaries. The stalk of the nipa palm is cut and a container (traditionallybumbóng, bamboo tubes) is placed underneath to collect sap. The harvesters traditionally shake or kick the base of the leaves as they collect the containers to induce the sap the flow. They may also sometimes bend the stalk. Sap is collected twice a day as the tubes fill up, although it may take longer during dry seasons.[3][1][7]
The sap is placed intapayan, large earthen jars traditionally used forfermentation. The sap relies onwild yeast to turn the sugars intoethanol. That turns the sap into a traditionalpalm toddy calledtubâ. Leaving it to ferment further, however, allowsAcetobacter from the air to oxidise the ethanol intoacetic acid. It is harvested once the level of acidity reaches four or five percent. The length of time it takes to produce nipa palm vinegar ranges from two to three weeks, though it is faster if a starter culture of yeast is used.[3][1][7]
Nipa palm sap has a relatively high sugar content, containing 15 to 22% sugar. This makes nipa palm vinegar slightly sweeter and less sharp than coconut vinegar. It is also slightly salty due tosodium content of the sap from the habitat of nipa palms. The vinegar when newly made is typically cloudy white. Due to the highiron content of the sap, the vinegar tends to turn orange to dark red as it ages. The vinegar also containscalcium,magnesium, andpotassium.[1][8] The sourness of the vinegar depends on how long it has been allowed to ferment.[9]
The production of nipa palm vinegar is usually associated with the town ofPaombong in the province ofBulacan, where it is a prevalent local industry. However, it is also produced in other parts of the Philippines. The production of nipa palm vinegar is labor-intensive and it is predominantly only sold in local markets. Usually in roadside stands or by hawkers along withtubâ palm wines. Along with other traditional vinegars in the Philippines, which also have problems penetrating the national market, it is threatened by the increasing use of industrially-produced vinegars. Many nipa farmers are converting their nipa plantations intofish farms. It is listed in theArk of Taste international catalogue of endangeredheritage foods by theSlow Food movement.[3][7]
Vinegar is one of the most important ingredients in traditionalFilipino cuisine.[1][8] Like other types of vinegars, nipa palm vinegar is used primarily in dipping sauces (sawsawan). It may also be sold spiced withginger,garlic, andchili peppers (which are boiled beforehand).[10] It can also be used insalad dressings as well as an ingredient in various dishes likepaksiw andatchara pickles.[9]
