Pineapple Fire Vinegar
Sustenance
07 - 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), or combine part vinegar with part water and spritz through hair for lush locks. 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.
Images by Greta van der Star.
Ingredients
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
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 litre 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.
