How to Make (Pineapple) Vinegar || Le Gourmet TV Recipes<br /><br />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.<br /><br />Ingredients:<br />250g raw cane sugar (like jaggery)<br />1 Pineapple (about 2Kg)<br />500 mL distilled or spring water<br />15 mL beer, wine, or champagne yeast<br />30 mL raw vinegar or vinegar mother<br /><br />Method:<br />Place the jaggery in the blender.<br />Cut off the outer skin of the pineapple, no ned to be perfect.<br />Rough chop the pineapple and place in the blender.<br />Pureé the ingredients and then add the water.<br />Pour the mixture into a clean / sanitised jar with a lid and airlock.<br />Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol.<br />Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container.<br />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).<br />Strain out the ‘mother’ that has developed and use it for your next batch.<br /><br />makes 750 mL<br /><br />Tips:<br />- Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation.<br />- The mother will develop over multiple acetic fermentations and can be used almost endlessly if cared for.
