Sinamak is a type of spiced vinegar that originated from the province of Iloilo City, Philippines. It is made of coconut vinegar, garlic, ginger (sometimes galangal), and chilies
Crush the ginger and garlic using the back of your knife or a meat tenderizer.
Combine the coconut vinegar, ginger, garlic, and whole chilies in a jar. Cover and let it sit for a minimum of 2 days before using. The longer the spices are marinated, the flavorful the vinegar will be.
Notes
Coconut vinegar can be substituted with a combination of white rice vinegar and apple cider vinegar/ red wine vinegar. Use equal parts.
Galangal can also be added if available. Use 1 inch. Peel then slice.
For a spicier sinamak, slice the chilies before adding it into the mixture.