Every artisan batch of our unpasteurized Coconut Vinegar naturally produces its own “mother” culture during fermentation contributing to its cloudy appearance. These cobweb-like strands are composed of raw enzymes, protein molecules, and a complex structure of living, beneficial, gut-friendly bacteria.
Coconut Vinegar is easier on the palate and is much less harsh than apple cider vinegar.
Aside from the evident palatable difference in flavor between coconut “sap” vinegar and coconut water based vinegar, it is interesting to note that the coconut water used to make this vinegar comes from mature coconuts and is considered a disposable byproduct of coconut oil and flour production, making it much less costly to produce.
Coconut Vinegar has a milder, more pleasant flavor than apple cider vinegar. It does not have a coconutty flavor.
Use Coconut Vinegar for any application that calls for apple cider vinegar. In addition to including Coconut Vinegar in your favorite dressings and marinades, you can also use it for skincare, as a digestive aid, or for any internal cleansing program. For drinking, mix 1-2 Tablespoons of Coconut Vinegar with 8 oz. of water and sweeten if desired with raw honey or our Coconut Nectar. It is advised to dilute Coconut Vinegar by mixing it with water or other liquids before ingesting.
Certified Organic, Raw Coconut Sap naturally aged for 8 months to a year. Each hand-made batch may vary slightly in flavor and color.
Although this product is made in a dedicated facility that makes only Coconut Vinegar, it is later bottled in a facility that also occasionally bottles peanut and walnut oils, as well as dressing that may contain gluten. The machines are thoroughly washed and sterilized before and after each production run and we adhere to the strictest allergen protocols. While we are virtually certain that there is no commingling, for liability reasons, we cannot 100% guarantee that there is no contamination, even though it is highly unlikely.