How to Make Pineapple Vinegar from Pineapple Scraps

My easy pineapple vinegar recipe requires only four ingredients: pineapple scraps, sugar, raw vinegar for a starter culture, and water. This is the perfect recipe to use up pineapple scraps.

Prep: 10 minutes
Total Time: 1512 hours 10 minutes

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Ingredients

6 cups chopped organic pineapple scraps*
255 grams of organic cane sugar
Water
3 tablespoons raw vinegar with the mother*
1 gallon glass jar
cloth covering
rubber band

Instructions

Please read the recipe notes.
Wash the pineapple rind if you haven’t already. Chop the pineapple scraps into chunks.
Add the sugar and pineapple to a 1-gallon glass jar.
Add water to the jar until full.
Add in a few tablespoons of raw vinegar with the mother. This helps establish a good microbial community (see notes below)
Stir the mixture until all the sugar is dissolved.
Place a cloth lid on the jar and secure with a rubber band.
Stir the mixture once or twice a day and allow to ferment at room temperature for three weeks. Don’t forget to stir it. I like to just do it first thing in the morning each day.
You should notice the mixture bubble within one week.
After three weeks of fermentation, strain out all the pineapple pieces, replace the cloth lid and allow the mixture to ferment for 6 more weeks.
You will notice a vinegar mother form on the surface (it looks like a kombucha SCOBY but is very light in color). You can keep this to start your next batch of vinegar.
After fermentation, bottle the vinegar and seal it with a solid lid. Store at room temperature in your pantry.

Notes

Vinegar works best with a starter culture. While it is possible to make vinegar without it, adding a vinegar mother or raw apple cider vinegar with the mother to the mixture ensures success. If you have a kombucha SCOBY or raw kombucha, you can sub for that with good results.
For very strong vinegar, you can also add in some sulfite-free wine, tequila, or vodka in place of some of the water.
You should use organic or homegrown pineapple scraps in this recipe. Conventional pineapple is prone to kahm yeast, which is not suitable for vinegar fermentation.
If you’ve had trouble with kahm yeast when making vinegar, try boiling all the ingredients then allowing it to cool before adding the raw vinegar with the mother starter culture.

Find it online: https://cultured.guru/blog/how-to-make-pineapple-vinegar-from-pineapple-scraps