Kabankalan Coconut Vinegar Belt
Description
Coconut vinegar production area in Kabankalan. In Kabankalan, the main city of the southern interior, a hub for the whole southwest. Native suka is fermented from coconut sap or tuba, and it’s the backbone of the cooking here — adobo, kinilaw, and the dip for grilled fish all depend on it. Backyard producers bottle it in reused containers and sell at roadside stalls and the town market. It’s cloudy rather than clear, and sharper than anything commercial.
Tips
The supply hub for the whole southwest — if you"re travelling the western corridor, this is the one market worth timing your day around. The eatery zone around the market is where to eat, not the highway strip.
Stops
Western Coastal Food Chain
How to get there
On the main southern highway; Ceres buses between Bacolod and the south all stop here.
Best Times
Early morning — markets, landings and roadside stalls all run hardest before 8am.