Fina’denne’ made with tuba vinegar is excellent with fish, and over salt-n-black pepper barbequed chicken -- the best bbq chicken ever. It was my send-off dinner by my bestie Mel Quintanilla -- thanks girl. Tuba vinegar is made by allowing sweet tuba to ferment. The tuba vinegar is very strong when you first make this fina’denne’. I like it so much better after a day in the fridge.
I'm sure someone from Guam can mail you a jar of tuba vinegar, or binaklen tuba, in Chamorro.
½ c. tuba vinegar, aka binaklen tuba
½ tsp. salt
2 T. freshly squeezed lemon juice
¼ c. thinly sliced yellow onions
Tools: glass container, mason jar with lid and ring
1. Mix all of set 1 together until salt is dissolved.
2. Add hot pepper to taste.
3. Place in fridge overnight for best results.
The jar on the left of each picture is the sweet tuba that turned in to vinegar within two weeks. The jar on the right of each pic, is sweet, delicious tuba! The sweet tuba took four days to start to become sour. By the sixth day it was too sour to drink. For a few days it turned bitter then was sour again. Thus, it took about two weeks for the sweet tuba I brought from Guam (frozen), to become vinegar at room temperature.
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