Wide-mouth vessel of at least 2 litre capacity, with lid or cloth to cover
100gramssugaror more, to taste*
1pineapplePeel and core only, eat the rest of the fruit, cut into 1- to 2-inch/3- to 5 cm pieces
1cinnamon stick and/or a few whole cloves and/or other spicesoptional
Dissolve the sugar in about 250 millilitres of water.
Place the pineapple skin and core pieces and the optional spices into the vessel.
Pour the sugar water over the pineapple, then add additional water as needed to cover the pineapple.
Cover with a loose lid or cloth, and stir daily.
Ferment for 2 to 5 days, depending upon temperature and desired level of fermentation. It will get fizzy, and then develop a pronounced sourness after a few days.
Taste each day after the first two to evaluate developing flavour.
Once you are happy with the flavour, strain out the solids.
Enjoy fresh or refrigerate for up to a couple of weeks.
If it gets too sour, do not despair! After straining out the solids, leave it with its surface exposed to airflow and it will become pineapple vinegar after a week or two.
*Ideally piloncillo, panela, or another unrefined sugar, but any type of sugar will work.The following recipe is adapted from Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz (Chelsea Green Publishing, October 2021) and is reprinted with permission from the publisher.