Pineapple Vinegar

Last time, we went over how to cut a pineapple. Now, the question is - what should you do with those pineapple skins and core? Sure, you could trash or compost them, but wouldn't it be nice to use them somehow first? Well, here's your solution! Make pineapple vinegar! And if you really want to compost or trash it, you still can - after making this pineapple vinegar. :)

Why would you want to make vinegar? Well, it's a great base for a vinaigrette or marinade - tangy and sour, as you'd expect from a vinegar, but with a bit of pineapple. In addition to all that, you're combining the anti-inflammatory and digestion promoting properties of pineapple with the power of probiotics. So, how do you make pineapple vinegar? Super easily! Just take the skin and core from your pineapple, add water, and wait. After a while, the mixture will get a bit bubbly and the pineapple will sink. You'll also likely form a mother of vinegar, a slimy, jelly-like layer. Don't worry - you're perfectly on track! You can save the mother to make your next batch of vinegar a bit faster.

What's your favorite way to use vinegar?

Pineapple Vinegar

by CJ Huang

Make your own raw pineapple vinegar and easily add a bit of pineapple flavor along with the power of probiotics to your food.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes + fermenting time
Yield: approximately half gallon

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	pineapple skins and core, chopped
		2 quarts		water

Methods:

	1. Gather all materials.
	2. Combine pineapple skin/core and water in a jar. You'll want to use a jar large enough so there's a bit of head space. Cover with cheesecloth or towel, and allow to ferment. When it's ready, you'll smell a pleasantly sour scent and maybe even see a mother of vinegar.
	3. Filter out solids.
	4. I like to filter again after getting most of the solids out in Step 3 to get some of the smaller pieces. (optional)

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