Coconut vinegar is made by naturally fermenting the sap or water of the coconut. It has a mild, slightly milky acidity and a clean, gently sweet flavour — softer than spirit vinegar and less sharp than many wine vinegars.

What does it taste like?

Compared with white or apple cider vinegar, coconut vinegar is rounder and less harsh, which makes it easy to use straight in dressings without overpowering other ingredients.

How to use it in the kitchen

• Dressings: whisk with virgin coconut oil, a little honey and salt for a simple salad dressing.
• Marinades: use it to tenderise and flavour chicken, fish or tofu before grilling.
• Pickles: it is the traditional base for pickling green mango, papaya and vegetables in South-East Asian kitchens.
• Dipping sauces: mix with chilli, garlic and a touch of sugar for a bright dipping sauce.

Storage

Keep the bottle closed at room temperature, away from direct sunlight. A natural sediment or "mother" may form — this is normal for an unfiltered, naturally fermented vinegar.

CocoSabay Coconut Vinegar is handmade in Kampot, Cambodia, naturally fermented and free from artificial additives.