This is an easy and versatile
pineapple vinegar that I add to many things, including my fermented
ketchup. A West Indian staple that is likewise used in many things, this
live vinegar is the fermentation starter for traditional cortido (a
Latin American variant on the sauerkraut theme). This recipe is my take on a recipe in Sally Fallon's book Nourishing Traditions - it's a bit different, and no whey is used.
Skin and core from an organic pineapple
2 litres filtered water
Handful fresh oregano leaves, trimmed from stalk
1 fresh elderflower blossom
Fresh or dried red chili
2 tbsp apple cider vinegar
Place all the ingredients in a large glass bowl, cover, and leave out in
the light for 36-48 hours. Strain and decant into bottles or jars and
seal. If it is a very lively brew (and they can be), release pressure a
few times over the first few days. This needs to be used fresh, and will
keep in cool storage for 2-4 months.
