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raw pineapple vinegar - the first experiments

28/5/2017

OK, I am very excited by this - using the waste pineapple skins from Alkaline Juice Factory to make vinegar. Pineapple vinegar is the next stage in the fermentation process from Tepache. It involves leaving the pineapple skins, sugar and water mixture to ferment beyond the alcohol stage. It goes from sweet and sparkling to mildly alcoholic, then sour vinegar in about 3 weeks. A frothy scum forms on top midway and it creates a 'mother' - probiotic enzymes you can use to start another batch. Infuse with chili, cloves, black pepper, etc, if you like. I'd say it has a more mellow flavour than apple cider vinegar.

Pineapple vinegar can be taken as health tonic, used on the skin or in cooking. On sale soon from our Brixton outlets!

fermentation wisdom

14/5/2017

"We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between fresh food and rotten food where most of human culture's most prized delicacies and culinary achievements exist."
Sandor Katz

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raw pineapple vinegar - the first experiments

fermentation wisdom

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