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Homemade Sukang Cebu Pinakurat: A Spiced Vinegar That Excites Your Palate

Updated: Sep 17, 2023

Explore the depths of Filipino cuisine with Homemade Sukang Cebu Pinakurat, a spiced vinegar that promises a tangy and spicy flavor. Not just a condiment, this vinegar embodies a rich historical background and cultural significance.

Historical Background:The term “pinakurat” originates from the Cebuano term “kurat,” meaning “surprise.”

This spiced vinegar hails from the Visayas region of the Philippines. Its roots are deeply embedded in Filipino culture, where it has been used as a condiment and preservative for generations. The tradition of making Sukang Pinakurat is passed down within families, and its unique blend of flavors reflects the diverse influences that have shaped Filipino cuisine.


  • 4 cups (960 ml / 960g) - White vinegar

  • 10 cloves, minced (45g) - Garlic

  • 2 inches, thinly sliced (30g) - Ginger:

  • 10 pcs, sliced (15g) - Bird’s eye chili

  • 2 tsp (4g) - Black pepper

Tools & Equipment

  • Measuring cups and spoons

  • Cutting board

  • Knife

  • Mixing bowl

  • Sterilized glass jar

Preparation Time -15 minutes

Yield: 1 liter


  1. Preparation: Prepare all the ingredients and sterilize the glass jar.

  2. Mixing: Combine garlic, ginger, and bird’s eye chili in a mixing bowl.

  3. Blending: Add the white vinegar to the bowl and mix well.

  4. Seasoning: Add black pepper and stir.

  5. Transfer: Pour the mixture into the sterilized jar.

  6. Marination: Seal the jar tightly and let it sit for at least 3 days for flavors to meld.

  7. Packaging: Once marinated, store in a cool, dark place.

Maximum Shelf Life - 6 months

Optimum Storage - Store at ambient temperature

Food Safety

Ensure that the glass jar is sterilized to prevent contamination.

Science Behind the Process

The acetic acid in vinegar acts as a natural preservative and flavor enhancer, while the garlic, ginger, and bird’s eye chili contribute to the antimicrobial properties of the spiced vinegar.

10 Tips to Make the Dish Successful

  1. Always sterilize the glass jar.

  2. Use fresh ingredients.

  3. Slice the ginger thinly for better flavor extraction.

  4. Allow adequate time for marination.

  5. Keep the jar sealed to prevent contamination.

  6. Use quality white vinegar.

  7. Adjust spiciness according to taste.

  8. Mix the ingredients well.

  9. Store in a cool, dark place.

  10. Shake well before use.

10 Common Mistakes and Troubleshooting:

  1. Not sterilizing the jar - Sterilize it in boiling water.

  2. Using stale spices - Always use fresh ingredients.

  3. Overfilling the jar - Leave some space at the top.

  4. Inadequate marination time - Wait for at least 3 days.

  5. Using colored vinegar - Stick to white vinegar for authenticity.

  6. Over-spicing - Adjust according to taste.

  7. Incorrect slicing - Follow the recommended sizes.

  8. Not sealing the jar well - Ensure it’s tightly sealed.

  9. Incorrect storage - Store in a cool, dark place.

  10. Failing to shake before use - Always shake well.

Ingredient Substitutions

  • Cayenne pepper for Bird’s eye chili

  • Apple cider vinegar for White vinegar

Suggested Serving or Variations:

Use as a dipping sauce or marinade.

10 Common Questions and Answers:

  1. Can I use apple cider vinegar? - Yes, but it will alter the flavor.

  2. How long can it last? - Up to 6 months.

  3. Can I use it immediately? - It’s best to wait for 3 days for the flavors to meld.

  4. Is it safe for pregnant women? - Consult your healthcare provider.

  5. Can I make it less spicy? - Yes, adjust the number of chilies.

  6. What’s the best storage option? - A cool, dark place.

  7. Can I freeze it? - Not recommended.

  8. Is it gluten-free? - Yes.

  9. Can I use other spices? - Yes, but it will change the traditional flavor.

  10. Is it keto-friendly? - Yes.

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