Ubod ng Niyog Recipe
ubod ng niyog
Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
Immerse immediately in tap water.
Pack the slices into preserving jars/cans.
Fill with hot 1.5% brine containing 0.1% ascorbic acid up to ¼-inch.
Exhaust to 180°F (82°C). Full seal.
Cool, dry and label.