we belong to each other

The idle (cough, laid off) mind is the devil’s work­shop, and this devil is into fermentation.

Aching for sum­mer, we folded and bought a pineap­ple last week. It was the sam­ple, they get us every time with those cubes of fruits and cheese.

Cool thing I remem­bered to do with the peel: stick it in a jar, cover it with some sugar + water, wait 3 weeks, and then BAM! you’ve got some fancy vinegar.

This is a first for me. I’ll let you know how it turns out!

Vina­gra de Piña

(from Wild Fer­men­ta­tion)

Time­frame: 3 – 4 weeks

Ingre­di­ents (for 1 quart/1 liter):

1/4 cup sugar

Peel of 1 pineapple

Water

Process:

1. Dis­solve sugar in 1 quart water. Chop and add pineap­ple peel. Cover with cheese­cloth to keep flies out, and leave to fer­ment at room temp.

2. When you notice the liq­uid dark­en­ing, after about a week, strain out the pineap­ple peels and discard.

3. Fer­ment the liq­uid 2 – 3 weeks more, stir­ring peri­od­i­cally, and your pineap­ple vine­gar is ready.

P.S. You can do this with ANY fruit scraps! Should you try it, report back with your discoveries.