How to Make Pineapple vinegar
Pineapple vinegar is a tropical fruit vinegar made from pineapple scraps or juice. It captures the bright, fruity essence of pineapple with tangy acidity.
Category: Vinegars · Method: Acetic Acid · Time: 2-4mo · Difficulty: 2/5 · Yield: varies · Temp: 22-28°C
History
Pineapple vinegar is traditional in tropical regions, particularly the Philippines and Caribbean. It utilizes pineapple peels and cores that would otherwise be discarded.
Ingredients
- Peels and cores from 2 pineapples Pineapple scraps — Or 4 cups fresh pineapple
- 1/2 cup Sugar — To boost fermentation
- 1 quart Water — Filtered
- 1/2 cup Vinegar mother — Optional
Equipment
- Large jar
- Cheesecloth
- Strainer
- Bottles
Instructions
Combine ingredients
Add pineapple, sugar, and water to jar.
Time: 15 min
Alcoholic ferment
Cover with cloth, ferment 1-2 weeks until alcoholic.
Time: 1-2 weeks
Strain
Remove pineapple solids.
Time: 30 min
Acetify
Add mother if using, ferment 4-8 weeks.
Time: 4-8 weeks
Bottle
Strain and bottle.
Time: 30 min
Fermentation Timeline
- Week 1-2: Alcohol — Pineapple wine develops.
- Week 3-8: Vinegar — Acetic fermentation.
- Week 8-12: Ready — Tropical vinegar.
Signs of Success & Spoilage
Good signs
- Golden color
- Fruity-tart aroma
- Clear liquid
- Strong acidity
Warning signs
- Mold
- Rotten smell
- Murky brown
- No tartness
Troubleshooting
- Slimy texture
- Cause: Kahm yeast Solution: Skim off, continue fermenting.
Storage
Room temperature Keeps 1-2 years. Strain well before bottling.
Health Benefits
- Bromelain traces
- Vitamin C
- Acetic acid
- Antioxidants
- Digestive aid
Serving Suggestions
- Asian dressings
- Sweet-sour sauces
- Marinades
- Shrubs
- Ceviche
Related Vinegars Ferments
Other Acetic Acid Ferments
- Kombucha — Beverage
- Jun — Beverage
- Vinegar — Condiment
- Escabeche vegetables — Vegetables
- Biltong (fermented) — Meat & Poultry
- Shrub drinking vinegar — Beverages
- Tamarind vinegar — Beverages
- Black tea (oxidized) — Beverages