From the recipe collection
Sukang Nipa
Nipa-palm vinegar infused lightly with garlic, ginger, chili, and peppercorns as a fragrant coastal Filipino sawsawan.
- Prep time
- 10 min
- Cook time
- 0 min plus steeping
- Yield
- Makes about 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Sterilize a glass jar and lid with boiling water and let them air-dry.
- Add garlic, ginger, chilies, and peppercorns to the jar.
- Pour in the nipa vinegar. Add salt or sugar only after tasting the vinegar itself.
- Cover and refrigerate at least 2 hours; overnight steeping gives a fuller but hotter flavour.
- Taste with grilled fish, pork, or fried snacks and adjust by adding more plain vinegar rather than too much sugar.
- Keep the aromatics submerged and use a clean spoon every time.
- Refrigerate and replace the batch when the fresh aromatics lose their crispness.