baak – /bá-ak/ Ilocano and Pangasinense condiment/acid) [n.] aged sukang Iloko (Ilocano sugarcane vinegar), fermented for at least one year.
The process of making baak in the Ilocos region would include the brewing process of extracted juice of sugarcane before it is stored in the burnay (Ilocano big earthern jar). A locally prepared yeast is added to allow the fermentation.
In Pangasinan, baak is however not necessarily brewed. The sugarcane extract is fermented right away naturally in the burnay.
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Baak vinegar sold on the roadside in Binalonan, Pangasinan |
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When baak is less than one year, it is yellow-orange in color with fruity sourness. When aged over one year or more, it becomes dark in color and is very very sour.
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