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.
|Cane sugar||250 Gram (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. PureÃ© the ingredients and then add the water. Pour the mixture into a clean / sanitised jar with a lid and)|
|Pineapple||2 Kilogram (1 pineapple)|
|Distilled water/Spring water||500 Milliliter|
|Wine yeast||15 Milliliter (beer or champagne yeast)|
|Vinegar||30 Milliliter (raw vinegar or vinegar mother)|
1.Place the jaggery in the blender.
2.Cut off the outer skin of the pineapple, no ned to be perfect.
3.Rough chop the pineapple and place in the blender.
4.Pureé the ingredients and then add the water.
5.Pour the mixture into a clean / sanitised jar with a lid and airlock.
6.Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol.
7.Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container.
8.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).
9.Strain out the mother that has developed and use it for your next batch.
10.Use when required.