Vinegar is made by fermenting vegetable sugars into alcohol and then bringing it into contact with oxygen and bacteria. This process produces acetic acid. This can have a strength of 4 to 15%. Vinegar can be made from various fruits, grains, vegetables. Sugarcane vinegar is made from the natural substances from the sugarcane plant. The sugar cane vinegar has a mild and malty taste. The vinegar is no sweeter than the other types of vinegar. Sugar cane vinegar is obtained by carefully collecting the sugar cane. The sugar cane must be peeled to release the sugars. The fresh stems are crushed so that the juices can flow out and can be collected. The liquid is boiled and a thick syrup with high sugar content is formed. This liquid undergoes a double fermentation whereby the sugar is first converted into alcohol and then into acetic acid. Depending on the strength, it is then prepared with water. In the Philippines, sugar cane vinegar is best known as "sukang iloko" and is used for many different recipes in Filipino cuisine.
water, cane sugar, natural acidity 4.5%