Tuba (pronounced as “two– ba“) is fermented coconut sap, a strong heady drink that has the taste of sweet-sour cider.
Philippine farmers and coconut growers harvest fresh coconut sap by cutting or slitting the stems of young coconut flowers, draining or trapping the sap in bamboo containers. The sap is poured in glass bottles or terracotta containers for a few days to ferment.
Depending on preference, the longer the fermentation (5 to 10 days) the stronger the taste. If left much longer the fermented sap turns acidic and can be used as table vinegar, known in the Philippines as sukang puti or white vinegar.
Mabuhay ang tuba!