Sugar cane vinegar pickle is a popular condiment in India, particularly in the southern states such as Kerala and Tamil Nadu. It is made by pickling various vegetables or fruits in sugar cane vinegar, which is made by fermenting sugarcane juice.
Sugar cane vinegar pickle is also known for its health benefits, as vinegar is believed to aid in digestion and help regulate blood sugar levels. Additionally, the pickled vegetables can provide a source of vitamins and minerals.
Some commonly pickled vegetables include mango, ginger, garlic, and green chilies. The pickling process gives the vegetables a tangy and slightly sweet flavor that is a perfect complement to many Indian dishes.
Overall, sugar cane vinegar pickle is a tasty and nutritious condiment that is enjoyed by many in India, and is a great way to add some flavor and spice to your meals.
How sugar cane vinegar is made?
Sugar cane vinegar is made by fermenting sugarcane juice or molasses. The process involves adding yeast to the juice or molasses, which converts the natural sugars into alcohol. Then, bacteria are added to convert the alcohol into acetic acid, which gives vinegar its sour taste. The resulting vinegar is typically aged for several months to develop its flavor.
In older days, sugar cane vinegar was typically made by fermenting sugar cane juice in large barrels or vats. The juice was allowed to ferment naturally for several weeks, during which time the natural sugars in the juice were converted to alcohol and then to acetic acid. The finished vinegar was then strained and bottled for use in cooking and other purposes.
Sugar cane vinegar is a type of vinegar that is made from sugarcane juice. Here are the basic steps involved in the process of making sugar cane vinegar:
1. Sugarcane juice extraction: The sugarcane is harvested and the juice is extracted by crushing the cane in a mill. The juice is then strained to remove any impurities.
2. Fermentation: The sugarcane juice is then placed in a container and allowed to ferment naturally. This is usually done by adding some yeast or a vinegar starter culture to the juice. During fermentation, the natural sugars in the juice are converted into alcohol.
3. Acetification: After the fermentation process is complete, the alcohol in the juice is then converted into acetic acid through a process called acetification. This is done by adding acetic acid bacteria to the juice and allowing it to ferment further.
4. Aging and bottling: Once the vinegar has reached the desired level of acidity, it is aged for a period of time to develop its flavor. The vinegar is then bottled and ready to use.
Sugar cane vinegar is commonly used in Southeast Asian cuisine, particularly in Filipino dishes. It has a mild, slightly sweet taste and is often used as a condiment or ingredient in marinades, sauces, and dressings.
Where is it consumed?
Sugar cane vinegar is consumed in many parts of the world, but it is particularly popular in Southeast Asia, especially in the Philippines. In the Philippines, sugar cane vinegar is known as “sukangiloko” or “sukang tuba” and is made from fermented sugarcane juice. Sugar cane vinegar is also commonly used in other Southeast Asian cuisines, such as Thai, Vietnamese, and Indonesian cuisine. Outside of Southeast Asia, sugar cane vinegar is also consumed in some parts of the Caribbean and Latin America.
