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.