Homemade Fermented Pineapple Vinegar: Part One
Try this Homemade Fermented Pineapple Vinegar: Part One recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 litre glass jar sterilised
- 3 cups warm spring or filtered water
- 1/4 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
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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.Place in a dark cupboard or pantry at and allow to ferment for 2-3 weeks, opening container to stir contents daily for aeration.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.
