Goan cuisine is pretty much incomplete without vinegar or Vinagre( the popular word used, which is Portuguese) to add that sour flavor that is so famously associated with its food. In Goa, vinegar made from toddy is most popular and Goan food deprived of this important ingredient makes it incomplete. It is used in foods such as vindaloo, sorpotel, xacuti, sausages and is broadly used in soups, salad dressings, dips and recipes.
The process of obtaining this vinegar is done by toddy-tapper, who performs his job thrice a day on each coconut tree given to his care, morning, afternoon and evening. In the morning and evening the “vein” of the tree at its top is opened and the sap slowly drains into attached clays pot or plastic jug. During the afternoon heat, the toddy tapper climbs the trees and closes the openings so that the tree has time to recover its lost fluids. He climbs the trees using foot steps carved in the trunk and supports himself once in the tree tops by the base of the palm leaves.
Traditional Toddy Tapping is done for three consecutive days, enough sur [sap] is collected from the coconut trees to fill up a large jug. Once enough sur is collected, it is then subjected to a process which results in the production of vinegar by fermentation for a minimum of 6 months to a year and an alcohol called coconut feni, a distilled drink with a high percentage of alcohol.
There are also medicinal benefits to this all Natural Coconut Vinegar as well, which is rich in Vitamins like Potassium , Beta-Carotene, Calcium, Iron, Magnesium, Phosphorous, Sodium and also contains anti-oxidants which make this natural food such a great part of your diet for the benefits it provides.
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Goan Recipes 
Very interesting, indeed. Saludos de Panamá….
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Muchas Gracias 🙂
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Reblogged this on quirkywritingcorner and commented:
This was fascinating. I never knew you could make vinegar from coconut. ~ Connie
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Thank You Connie so much for the re-blog 🙂
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What an interesting article.
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Thanks Sue, it is indeed 🙂
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In Kerala, we use the same, pronounced vinagre and my aunt has this in her refrigerator always! I was directed to your blog from Loretta’s post and it’s an amazing discovery!
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That is so awesome, I have know Loretta for a while now. And Thank you so much for visiting my blog. It’s been nice to meet you as well :-). My mother-in-law is from Trichur.
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do you sell this vinegar? I live close buy and need this vinegar
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Sorry Caron, as of now I do not sell the vinegar.
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A friend from Goa spent an afternoon teaching me how to make authentic shrimp pickle. She brought with her, as baggage, a special Goan vinegar, which I have never seen by name online or in Asian spice shops. I have about a cup of it remaining and would like to resupply if you or your readers can point me to a source. The vinegar (in a non-vinegar bottle) is about the color of an unfiltered apple cider vinegar with a somewhat vegetal back-taste. I’ve never tasted coconut/Toddy vinegar – might that be it?
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It could be greg…It does smell very close to aged cider vinegar.
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That’s very interesting! 🙂
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I am happy you found it an interesting read 🙂
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Thank you for this fascinating web site. I love cultural foods. They look delicious, I will certainly be trying some.
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Thank You Mrsratfire. I appreciate your kind words 🙂
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Hi Nandini, thanks for sharing how coconut vinegar is made. Such a natural ingredient!
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Thanks Chef Gabi :-). Appreciate it much.
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Forgot.
healthy
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Never heard of this vinagre(also is called that in spanish), we tend to mix it with olive oil here in for salads. Rarely in the U.S did I ever ate a salad, with vinegar and oil. It´s the Spanish Mediterranean cousine!
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That’s true… the popular dressing is ranch, which is made with buttermilk.
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Same goes for me. How fascinating to see how pre-factory cultures made incredible foods–good tasting and good for you!
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That is so true Mary. I agree with you totally. My family enjoys eating home cooked meals then per-packaged foods.
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I had no idea this even existed. Thanks for teaching me something new today!
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Awww…you are so welcome Anne :-). Love your travel blog. It’s on my bucket list.
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I had been reading recently about coconut aminos and by extension coconut sap vinegar and had wondered if this was a new fad food or a traditional food. Your post cleared that up for me. 🙂 Thank you. Thanks for finding my blog.
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I am happy the article was helpful Celina :-). It’s centuries old traditions in Goa.
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