You’ve probably noticed I haven’t been posting many vegetable ferments the past few weeks. That’s for a couple reasons. First, I’m a little burnt out on fermenting after doing so much this summer. Hard to believe, huh? I’ve been keeping up with my milk and water kefir as well as my kombucha, but that’s about it. Second, my ferment fridge is jam packed full. I cannot fit another thing in it until we eat more of the older ferments. From the looks of it, we’ll be eating fermented vegetables all winter long. That was my goal this summer, to have enough food preserved to get us from harvest to harvest.
That doesn’t mean I won’t be culturing food at all this winter but I do plan of expanding my experience and doing other things. One of the things I want to learn about is vinegar making.
Has anyone tried making pineapple vinegar using scrapes (or apple vinegar)? I did once and the concoction was quite scary. I ended up tossing it. I’m sure I didn’t do it right and may try it again at another point in time but for now I’ve found a simpler way to do it that makes a wonderful vinegar using pineapple juice and my lovely ACV mother.
If making ACV works so wonderfully with apple cider, why wouldn’t it work with other juices? I could tell within a few days that my ACV mother was quite happy in her new home of pineapple juice. I could see a new culture forming right away.
After a couple months (depending on your taste), the juice will transform from a sweet juice to a a sour pineapple flavored vinegar. It tastes great in salad dressings and I’m eager to try it with curtido. While I make my curtido lactofermented, making it with pineapple vinegar is how it is traditionally made in some cultures.
To make this vinegar, you’ll need a large glass jar with a nice wide opening, like shown above minus the glass lid (good air flow is important for vinegar) and a piece of cloth with a rubber band. You’ll also want an already formed ACV mother. You can easily make one following these directions: Apple Cider Vinegar.
- 1 cup raw apple cider vinegar (homemade or store bought as long as it’s raw)
- 2 quarts pineapple juice (either store bought or juiced at home)
- 1 ACV mother
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