Pineapple Fire Vinegar

Pineapple Fire Vinegar

Pineapple Fire Vinegar


Sustenance
02 - 12 - 21

We’ve created a punchy tonic, full of flavour, and packed with major healing properties. Use as an alternative to apple cider to balance flavours in dressings and curries, or take as a quick shot in the morning.

Paired with sweet pineapple — a champion at reducing inflammation and assisting in healthy liver function, this vinegar is also excellent for soothing dermatitis (throw ¼ cup of vinegar into your bath). Ultimately, vinegar is the tool to give a kick to the palette and balance the body’s pH levels, both inside and out.

Pineapple Fire Vinegar is an easy-to-make dynamic and holistic concoction; a spicy combination we can’t get enough of.


Ingredients

  • 2 pineapples, cut into chunks
  • 3 cloves garlic, peeled & bruised
  • 2 red chilies, cut in half
  • 4 inch knob of ginger, sliced
  • 2 turmeric roots, sliced
  • 8 raisins
  • 2.5 liter glass container
  • 500ml filtered water

Method

Place pineapple chunks into a blender and cover with water. Blend on one cycle to integrate. Pour into a clean, glass container.

Add remaining ingredients. Cover with an airlock lid and place somewhere cool and dark.

For the next week, check on your vinegar every second day and give it a good stir, as it will have separated. It should be starting to bubble away by now.

Leave it for 3 weeks to ferment, checking at intervals and stirring, if needed. Have a taste; it should be a little boozy. If so, cover and leave for another week.

In the 4th week, pour into a blender, blitz for 10 seconds, then strain through a muslin and discard pulp [or use as base for curry].

Pour back into a clean, wide-mouth container. Your vinegar is now ready for its second fermentation.

Cover with airlock and leave for 2-3 weeks, tasting at intervals. It will get sharper the longer you leave it.

Use as you would regular vinegar.