Ingredients
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Peel and core from 1 large pineapple (organic preferred)
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1 litre filtered or boiled and cooled water
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100g raw sugar or panela
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1 cinnamon stick (optional, traditional)
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2-3 cloves (optional)
Equipment:
Directions
- Prepare your pineapple: Wash the pineapple skin thoroughly, even if organic. Cut off the peel and core, reserving the flesh for eating. You want roughly 400-500g of scraps.
- Combine ingredients: Place pineapple scraps in your jar. Dissolve sugar in the water and pour over the pineapple pieces. Add spices if using. The fruit should be fully submerged.
- First fermentation (7-10 days): Cover with cloth and secure. Keep at room temperature out of direct sunlight. Stir daily with a clean wooden spoon. You'll see bubbles forming - this is the wild yeasts converting sugar to alcohol.
- Strain and continue: After 7-10 days, strain out all solids. Return the liquid to your clean jar, cover again with cloth, and let it continue fermenting.
- Second fermentation (3-4 weeks): Now the acetobacter bacteria convert alcohol to acetic acid. Taste weekly - it's ready when it has a pleasant vinegar tang. The longer you leave it, the stronger it becomes.
- Bottle and age: Strain through muslin if desired, bottle in clean glass bottles, and cap. It will continue to mellow and improve over the following months.
Recipe Note
A film (mother of vinegar) may form on the surface - this is excellent and can be used to start your next batch faster. Store finished vinegar at room temperature.
