Homemade Fermented Pineapple Vinegar
 
 
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 sugar (consider coconut, rapadura or panela 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.
Recipe by @OmNomAlly at https://omnomally.com/2014/02/16/homemade-pineapple-vinegar/