Monday, July 30, 2007

Pineapple Vinegar

A comment from Simon on my Easy Vinegar post sent me to Rancho Gordo a terrific blog by bean maven Steven Sando.

Steven is attempting to make pineapple vinegar by fermenting a pineapple in a jar of water.
Steven's pineapple vinegar experiment should work. But first the pineapple is going to have to ferment into wine before the acetic acid producing bacteria can do it's work. I'm also wondering if there is going to be enough bacteria already present in his set up to get the job done. The air is pretty dry where he lives and one cannot presume there is going to be a lot of microorganisms floating around...

Rancho Gordo: Experiments from my mostly New World kitchen and gardens: Pineapple Vinegar

1 comment:

Steve Sando said...

A friend alerted me to your post and I thought you might like an update.
The batch with the unprocessed apple cider vinegar added tasted like vinegar almost exactly a week later. I used the liquid and was happy but later a real "mother" formed on the top and the batch is very clearly acidic and vinegar now. I did this one in a glass "barrel" as in the photos. In the ceramic crock, I didn't use any apple cider vinegar. Just the pineapple, water and sugar in the form of piloncillo. The mother formed after about four weeks and I think this batch is superior.
Neither bacth had an open lid, but both lids fit loosely, if that matters. Both are stored on a dark pantry shelf that stays pretty warm.
I use it all the time, especially to finish off a bowl of beans. I'm storing the vinegar in used beer bottles (Corona, natch!) with wine corks in them and passing them out to friends as I have a lot.
Glad to meet you!