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.