If you are looking for a natural alternative to the commonly available synthetic vinegar, use coconut vinegar. You can make vinegar from coconut water by fermenting coconut water with yeast and sugar. Use the resulting vinegar as a preservative and to flavour pickles, salads and sauces. Since coconut vinegar is natural, it is rich in iron, calcium and several minerals and vitamins. Vinegar from coconut water aids digestion and can be made at home with little effort.
Strain coconut water through a fine sieve or cheesecloth. Add sugar to the coconut water and stir well.
Boil the coconut water-sugar mixture at 65 degrees Celsius for 20 minutes. Cool and transfer the coconut water to a sterilised container.
Add yeast to the coconut water. Mix well, cover and seal tightly in a plastic or glass container. Set aside for four days to a week. This will allow the mixture to ferment and produce acid to form vinegar. You will see slight foam and smell sour acidic vinegar once the mixture is fermented.
Decant the coconut water mixture and boil it for 20 minutes at 65 degrees Celsius. Add vinegar and set aside for a month to attain vinegar with 5% acidity level. Commercially available vinegars have a 5% acidity level.