What You Need to Know
Saccharomyces cerevisiae and wild yeasts first ferment palm sap sugars into ethanol (3-5% ABV), followed by Acetobacter aceti converting ethanol to acetic acid (4-6% concentration).
Adds bright acidity with tropical fruit undertones to dipping sauces, marinades, and pickles.
Key Parameters
Temperature
30°C
25°C - 35°C
Time
8 weeks
3 weeks - 6 months
Equipment
Earthenware pots or food-grade plasticCheesecloth coversWooden paddles
Steps
- 1.
Sawsawan (Filipino dipping sauce) (Luzon): Provides acidity balancing chili and soy
- 2.
Yum salads (Thai) (Central Thailand): Softens harshness of raw shallots
The Science
Primary Reaction
C2H5OH + O2 → CH3COOH + H2O (ethanol oxidation)