How to Make (Pineapple) Vinegar || Le Gourmet TV Recipes
So this is a method that you could use to make any - any - fruit based vinegar. You could sub in apple, orange, peach, grape, grapefruit, etc, etc… you get the idea.
Ingredients:
250g raw cane sugar (like jaggery)
1 Pineapple (about 2Kg)
500 mL distilled or spring water
15 mL beer, wine, or champagne yeast
30 mL raw vinegar or vinegar mother
Method:
Place the jaggery in the blender.
Cut off the outer skin of the pineapple, no ned to be perfect.
Rough chop the pineapple and place in the blender.
Pureé the ingredients and then add the water.
Pour the mixture into a clean / sanitised jar with a lid and airlock.
Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol.
Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container.
Stir in the raw vinegar or mother, cover with cheesecloth and leave on the counter for another 5-6 weeks (or longer if you want).
Strain out the ‘mother’ that has developed and use it for your next batch.
makes 750 mL
Tips:
- Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation.
- The mother will develop over multiple acetic fermentations and can be used almost endlessly if cared for.
So this is a method that you could use to make any - any - fruit based vinegar. You could sub in apple, orange, peach, grape, grapefruit, etc, etc… you get the idea.
Ingredients:
250g raw cane sugar (like jaggery)
1 Pineapple (about 2Kg)
500 mL distilled or spring water
15 mL beer, wine, or champagne yeast
30 mL raw vinegar or vinegar mother
Method:
Place the jaggery in the blender.
Cut off the outer skin of the pineapple, no ned to be perfect.
Rough chop the pineapple and place in the blender.
Pureé the ingredients and then add the water.
Pour the mixture into a clean / sanitised jar with a lid and airlock.
Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol.
Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container.
Stir in the raw vinegar or mother, cover with cheesecloth and leave on the counter for another 5-6 weeks (or longer if you want).
Strain out the ‘mother’ that has developed and use it for your next batch.
makes 750 mL
Tips:
- Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation.
- The mother will develop over multiple acetic fermentations and can be used almost endlessly if cared for.
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Lifestyle