Old-fashioned Coconut Vinegar: SUKA SA PANGI

One of the many advantages when we live in the farm is that we many times we have a surplus of farm products.
At our small farm, we have 8 coconut trees. Fortunately, one of my farmboys knows how to harvest coconut toddy, locally known as "tuba."
When harvested early, "tuba" becomes a sweet drink with an effect like red wine, but it ferments by itself in two or three days and soon turns into vinegar.
In my younger days, I can remember that vinegar-making from excess tuba is second-nature to our family. My grandmother had this large clay jar to put in all excess tuba which she put away, and a few months later we would have a good supply of tuba. My father was so fascinated with making vinegar which we called suka in the dialect, that he filled hundreds of bottles with tuba. Even after his death, we were still harvesting his vinegar.
An uncle had a big empty bottle of wine refilled with tuba, and months after it always amused us to be getting dipping vinegar from an imported wine bottle which he displayed like prized wine.
Vinegar-making from coconut is very simple. We just place three-day old tuba in glass bottles, place it in a dark corner, forget about it for two or three months. Nature takes care of the rest.
Here at Manong Caloy Farm, some of my neighbors have helped me make a vinegar which we call SUKA SA PANGI. It is old-fashioned vinegar with spices from the foothills of Razorback Mountain Range, and now we even sell it in glass bottles for those who do not have their own tuba or do not have the time to make it. It also gives us some little extra income.
There are indeed a lot of things we can make in a farm!