Organic Pineapple Fun
So, picked up a lovely, ripe, organic pineapple the other day. Here is how to get the most out of a pineapple.
Pineapple vinegar. Skin and core of pineapple, 1 large medium hot chilli, sliced, seeds and all, some sprigs of fresh oregano, 2 litres of water. Place in a bowl, covered, for 48 hours. Strain, add some apple cider vinegar mother, and leave in covered bottles for a week. Seal bottles, use within 4 months.
Tepache. 1 litre (about a quart) of raw honey, 3 litres of water, most of the chunks of the pineapple. Add to jar, stir well to mix, and stir frequently the first day to incorporate wild yeast. Take a little out after 48 hours for children’s drinks, then top up with 1:3 honey/water. Leave a further four days (or longer) for adult drinks. Strain and decant to bottles, eat pineapple.
Chunky bacon and pineapple sour dough pizza.