Homemade Pineapple Vinegar | Om Nom Ally

Homemade Fermented Pineapple Vinegar

Alison Murray DIY, Home Remedies, Natural Living, Recipes 29 Comments

I have apple cider vinegar every morning in water to help with appetite and proper digestion, but it’s always a treat to make this vinegar with left-over pineapple scraps. It’s a great way to use the entire fruit after you’ve eaten the delicious flesh and a fantastic means to get more probiotic-rich fermented foods into your diet.

It should be no surprise that pineapple vinegar has all of the same fantastic health benefits of eating fresh pineapple, after all it’s made from pineapple flesh (and rind). Pineapple is rich in bromelain, well known for it’s anti-inflammatory actions and protein digestion-promoting effects and when fermented as pineapple vinegar adds a wallop of probiotic superpowers too. Drink one teaspoon of pineapple vinegar in water daily (or thirty minutes before meals) for the digestive and anti-inflammatory benefits or you can also use it instead of other types of vinegar in salad dressings or other recipes (try this Chilli-Lime Corn Relish!).

Homemade Fermented Pineapple Vinegar

While it’s extremely easy to make, be sure to always thoroughly wash and clean the rind of your pineapple with a vegetable brush before you start cutting it up for any pineapple recipes. That rough, spiky skin can be a harbour for dirt and bacteria. Also make sure to wash and sterilise your jars and utensils before you get started with this recipe. We don’t want any unwanted bacteria to start growing in our pineapple vinegar – just the good stuff!

As you do want some good bacteria and yeast to thrive and turn your pineapple/sugar water into vinegar don’t cap your jar tightly like you would with other food stuffs. Instead affix some thin material or paper towel over the top of the jar with a rubber band. This allow the friendly bacteria on your pineapple rind and natural air-borne yeasts to breathe and work harder to make you the most flavourful vinegar you’ll ever taste. Theis light cover will also keep bugs out – my pineapple vinegar ferment tends to draw ants… ick! Stirring the jar gently everyday for 2-3 weeks will help to further aerate the mixture and encourage healthy fermentation.

Homemade Pineapple Vinegar | Om Nom AllyAfter two – three weeks of fermentation you can taste you vinegar for tartness, then strain out the leftover pineapple and pour your finished product in bottles. You might even be lucky and be rewarded with your own pineapple vinegar mother (similar to a kombucha scoby) that can be used as a starter for a new batch of vinegar. This looks like a white ‘skin’ at the top, or the bottom of the jar. You can an example of pineapple vinegar mother sitting at the bottom of my fermenting jar above (top photo). Using the mother can cut back your next pineapple ferment to little over a week. For now though, let’s dive into making our first batch of homemade pineapple vinegar!

5.0 from 2 reviews
Homemade Fermented Pineapple Vinegar: Part One
 
Author:
Recipe type: Fermentation, Home Remedy
Cuisine: Dairy-free, egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free, raw, vegan.
Ingredients
  • 1 litre glass jar, sterilised
  • 3 cups warm spring or filtered water
  • ¼ cup unrefined sugar (I used coconut sugar)
  • Scraps and rind of 1 organic pineapple (see notes)
  • 1 square of paper towel, cheesecloth, muslin or light fabric (big enough to fit over mouth of jar)
  • 1 rubber band
Instructions
  1. Dissolve sugar in water in glass jar. Add pineapple scraps and rind until jar has 1cm headroom and secure covering material over mouth of jar with rubber band.
  2. Place in a dark cupboard or pantry at and allow to ferment for 2-3 weeks, opening container to stir contents daily for aeration.
  3. After fermenting time has elapsed, strain contents through a nut milk bag or cheesecloth into sterilised bottles and seal. Vinegar is ready for consumption now, or may be fermented for another week or so or until to desired taste. Store final product in the refrigerator - at room temperature it will continue fermenting.
 

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Alison is a naturopath in training, store manager of the Gluten Free Shop and a food blogger extraordinaire! Passionate about creating real food recipes that are simple. delicious, and economical, Alison is also a Health & Wellness Coach and a Spiritual Healer. She lives in Melbourne, VIC, Australia and spends her free time cooking, baking and blending.
Alison MurrayHomemade Fermented Pineapple Vinegar

Comments 29

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  1. Erik Hakanen

    Hello,
    I found and started a similar recipe before running across this one. I’m a week into the process and using cheesecloth to cover the jar. When I went to stir the jar today, about 4-6 tiny bugs flew out once opened. Oddly, they did not stick around or come back like they would around a plant. I like your idea to use the paper towel. Earlier today I doubled-up the cheesecloth. How much does the secondary environment matter? My jar is in the garage so it doesn’t freak out the family, but I imagine it’s more vulnerable to bugs. After giving it some thought I wonder if the batch is an incubation area now for more bugs. Should I throw away this batch? I was blessed w/ a mother. Can I salvage either ‘her’ or the batch by boiling at some point? I don’t recall being told to wash the outside skin on the other recipe either, so this could have been my fate from day one. Ideas?

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      Alison Murray

      Personally I would probably through the batch out (but keep the mother culture of course). You can’t boil the mother as you’ll kill the bacteria and yeasts contained, though you could boil the strained vinegar if you really wanted to keep and consume it.
      Pineapples are one of those rough skinned fruits that most definitely need a scrub before you use the skin, as small flies and fruit flies oven lay their eggs on the skin of ripe fruit. I can’t say for certain that’s where the contamination started from, but I would play it safe and dispose of it in case it’s just the start of the infestation!

      1. Erik Hakanen

        Thanks for your reply, Alison! I just worry, how do I know that the infestation isn’t actually within the mother if I were to throw out the batch and save “her?” Maybe since I’m just starting out as a young freshman and not losing “years of dedication,” it would be best to re-start from scratch. I definitely appreciate the tip on scrubbing the rind… can’t believe the other recipe never mentioned it!

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          Alison Murray

          Good point about the mother, since it’s so easy to ferment the pineapple without the mother it’s probably best to toss the whole thing :( I’m not surprised about the other recipe not mentioning to wash the pineapple though, it wasn’t until I learnt more about health and nutrition that I started washing all my produce before consuming them!

    2. julie

      You need to use something with a tighter weave than cheesecloth as fruitflies can get through it. Try a coffee filter, tshirt scrap, dish towel, etc. :)

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        Alison Murray

        Thanks for the recommendation Julie, I had meant to mention that a few layers of cheesecloth would be needed for the perfect cover and I have updated the post to reflect this. I have also added your suggestions for other materials to use on top of what I had already posted. Thank you for the input and for pointing up my mistake :D Cheers!
        Sorry for the late reply to your message also, I’ve been away from blogging for a little while lately.

  2. Alison

    This sounds like such a great recipe. I’m trying to eliminate the things I’m allergic to, like olives, grapes and apples. This is going to be a great addition to my salad dressings!

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      Alison Murray

      Using it as a salad dressing sounds wonderful Alison, I would love to hear what recipe you come up with :D Please forgive me for the late reply, I’ve been AWOL from blogging lately and replying back to everyone today. Cheers!

  3. Chuck R

    Just made a batch. it is 4 weeks old and turnout just great. But alas no mother. I am very please with the end result. Can’t wait to make a salad dressing with it.

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      Alison Murray

      Don’t stress about the mother, even without it your batch should be fantastic! Would love to hear how the salad dressing goes too, and sorry for the late reply to your comment, I’ve been away from blogging for a little while.

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      Alison Murray

      Great question J! I’ve had a few months off blogging lately so Part 2 has been a little late coming. As you’ve jolted my memory about it I’ll get to work and will let you know what Part 2 is live :)

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      Alison Murray

      Hi Valeria, being a fermented product it only gets better with age! For best results I keep mine in the fridge once I’m happy with the stage of fermentation so it stops being more sour. My latest batch is 3 months old at the moment and is still amazing.

  4. TIFFANIE KATE GADIGAD

    HI.! I’M A COLLEGE STUDENT HERE IN THE PHILIPPINES. THANK YOU FOR POSTING IT BECAUSE IT HELP ME A LOT IN MY PROJECT IN CHEMISTRY.

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  5. Eddy

    Having made this, I am surprised that nobody else has pointed out that the scraps of one pineapple plus three cups of water almost perfectly fill a 2L jar for fermentation (with enough room for foaming). A 1L jar would overflow even without bubbles.

    Even so, it’s a good recipe and huge applause for getting people to appreciate this wonderful vinegar. Next… everyone Google “Ecuadorian cuisine” and other South American cuisines! You will not be sorry.

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      Alison Murray

      Thanks for the feedback Eddy! I have amended the instructions to include adding the pineapple scraps to the 1L jar until there is 2cm headroom. When I made my last batch I was using a sugar pineapple and it JUST fit when I was making a 1L batch of vinegar – if you need to make it up to a 2L size then that’s even better, as you’ll have twice as much digestion-boosting probiotics to go around :D Thanks for the fabulous feedback!

  6. Caroline Sullivan

    I started my journey towards a non inflammatory diet three weeks ago. I have rheumatoid arthritis. As I was cutting up a pineapple this morning I thought why could I not make pineapple vinegar with the trimmings? I have a big jar of apple peeling/cores fermenting for apple cider vinegar. So I did an Internet search and your site was the first one that popped up. The only thing that I did not know about was to scrub the pineapple before trimming. I am going to go ahead and ferment this batch and see what happens. Thank you!

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      Alison Murray

      My pleasure Caroline, I can’t wait to hear how your batch of pineapple vinegar goes – glad I could help you out with the cleaning tip for the skin too! Hope the anti-inflammatory diet is going well for you :)

  7. Margie B

    So… my pineapple vinegar is purely experimental after reading the comments. First, I didn’t get to sterilize my jars, though I washed it with hot water prior. Second, I didn’t have raw sugar on hand, instead I used raw honey (I hope it still turns out bc I’d rather use raw honey instead of raw sugar). Third, I didn’t just include the pineapple skins, I also put in pieces of the pineapple meat that was already starting to ferment. With that said, I have about 5 more days till the end of the two weeks to try it and it’s got a lot of mother/culture going on. :)
    If this doesn’t turn out, I already have some frozen pineapple skins to try this recipe again.
    Is there anyway I can turn this into a Kombucha drink?

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      Alison Murray

      I love your experiment and I can’t wait to hear how it goes :D One of the best things about the practice of fermentation is that there isn’t hard and fast rules, it’s all a big science experiment at it’s core and everyone often gets different results.
      Do you have a kombucha scoby at home? You could definately put the other pineapple skins in for a second ferment with a batch of kombucha, I usually let it rest for about 4 days and then strain it off to drink. I like to add a tiny bit of vanilla and some coconut water to the mix too and serve it with ice – it’s like a pina colada soda!

      1. Margie B

        At 2wks in, I’m looking at my pineapple vinegar and I’ve always had the mother forming at the bottom, but now I’m starting to notice a thin white layer at the top. I’m guessing that’s also the mother after reading your instructions again. I also tasted it and I’m obviously comparing it the ACV. Not sure what I’m suppose to expect from my pineapple vinegar… It sure is different.

  8. Erik Hakanen

    Allison – you’re so great at responding to us, it’s really awesome of you! I gave Pineapple Vinegar a 2nd try (this time using your recipe) starting 10/4/14, scrubbing the rind and everything. I used a paper towel on top w/ rubber band, stirring daily to airate, etc. Tonight we are 19 days in. The fruit has sunk to the bottom since about 3 days ago. Does that mean fermentation is done or perhaps all the sugars have been used up?

    Also, confession, I strayed from the recipe in that I had 2 older, Granny Smith Apples in the fridge and added them w/ a tiny bit more sugar and water (proportionately to the recipe, because I’m adding more fruit).

    Anyway, all is looking good as far as I can tell. It doesn’t smell anything like vinegar, however, it doesn’t smell like bad food in the pantry or fridge, and there are no bugs this time. I have a mother at the bottom too. Does this sound like it’s ready? I feel it’s time to strain and maybe for sanitary reasons I want to boil the liquid after… unless that kills all the probiotics that would have been good for me.

    Bottom line- how do I know this batch is (a) successful and (b) safe? PS: Is it bad to stir or break-up the mother at the bottom? Thanks!

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      Alison Murray

      It’s my pleasure to reply :D Fermenting is such a fun thing and it’s fascinating to hear everyone’s experiences with it! I’m interested to try your recipe variation with the apple added, it sounds like you’ve got a bit of a pineapple-apple cider vinegar hybrid going on there!
      You can definitely stop the fermentation now and strain it, there isn’t really a ‘minimum time’ and if you feel it’s completed and to your tasting preferences then you can go ahead and strain it now :) My batch was similar, after the three week period the fruit had started to break down further and settle to the bottom of the jar as well. Also, while it may not smell like vinegar, does it smell ‘fermented’? My pineapple vinegar is nowhere near as strongly ‘vinegary’ as ACV or white wine vinegar, but it definitely has that tang. As long as it doesn’t smell off-putting or like garbage it should be absolutely fine. Collect a little in spoon and add to 1/2 cup water and then sip. It should be tangy, sour and still distinctly pineapple-y.
      It’s not dangerous to stir in the mother, sometimes it will form a definite layer in the jar and other times it’s more like stringy bits of yeast/bacteria. I sometimes stir mine in, sometimes collect it for another batch or just throw it out when I strain my vinegar.
      You can strain it now, and you can certainly boil it if you feel like that will be safer for you to consume and can be stored at room temperature. You’re right however, the probiotics will be killed off as soon as you heat the mixture. It will however still be a delicious addition to any recipe you would use vinegar in (salad dressings made with it are amazing!). I personally keep mine in the fridge after straining it off as this halts the fermentation and I can use it as wanted over several months.

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