Pineapple Vinegar
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.
Notes
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