Tuesday, August 17, 2010

Pineapple Vinegar - Making use of waste

When we had our barbecue, I got some fresh pineapple for munching, roasting, and salsa. Have you ever roasted pineapple over open flame? It's a lot healthier than roasting marshmallows! There were a lot of scraps leftover - and you can use them before they go in the compost!

If you haven't read Nourishing Traditions (where this recipe comes from) then this may seem like a foreign concept, and what do you do with pineapple vinegar anyway? Anywhere else you would use vinegar - but could use a pineapple zing!

Heres how:

Stuff the core, skin, and other pineapple trash into a quart sized mason jar. The scraps from one pineapple will easily fill two jars. Add a tablespoon of whey, 1 tsp dried oregano, and 1/8 tsp red pepper flakes to each jar. Fill the jar with filtered water and make sure everything is submerged, while still leaving an inch or more of air-space in the top of the jar. Seal tightly, and leave on the counter at room temp for 3 days.

When finished fermenting (there should be a nice "pop" and a vinegar smell when you open it.) Strain and throw the scraps in the compost, and store the vinegar in the fridge!
I'm looking forward to using this next time I make stir-fry - I sometimes use pineapple juice as the liquid base for the sweet & sour, but I can use this instead!

This recipe is linked to the 6th edition of Simple Lives Thursday
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