Seriously, how GOOD does that sound? Spicy pineapple? Yes, and not only does it sound good, it IS good!
I was inspired by a jar of pineapple and chilis that were in vinegar and a sugar syrup. As soon as I saw the pretty jar I knew I had to ferment it!
As with all ferments, only a few ingredients were needed. I found myself a pineapple and some jalapeños and I got to work. Ferments are always so easy to put together. The only part that took long was cutting the pineapple. And it was no big deal, really. I chose to cut my pineapple into wedges. But you can cut the pineapple however you wish. It is your pineapple.
Have you ever fermented pineapple? What is your favorite recipe? Please share it in the comments!
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- 1 whole pineapple, cut into wedges
- 1 small jalapeño, thinly sliced
- 1/2 teaspoon culture starter or 1 Tablespoon of whey
- 2 teaspoons sea salt
- water to fill
- Place sliced jalapeños in a one quart mason jar.
- Add pineapple wedges to the jar, cramming as many in as possible.
- Add the salt and culture starter.
- Fill with water, leaving an inch of headspace.
- Place a lid and leave on the counter to ferment for 2 to 4 days.
- I use air locks on my jars. This isn't necessary, of course. A simple mason jar lid will be just fine.
How long does this keep unopened/opened?
Mentioned sugar syrup in description but not in recipe?
The sugar syrup mentioned in the description was in the commercial product that *inspired* this recipe.
Is it possible to “Water Bath Can” fermented pineapple?
Any canning will destroy the bacteria in the ferment. However, fermented foods will last a very long time in the refrigerator
Could you leave off the whey or a culture starter?
I have never had success fermenting fruit without a starter of some sort. You could give it a try but I have not been successful.
Did I have to cap it? I actually just covered the jar with cheesecloth, held in pace by the ring. Once done fermenting, how long does it keep in the fridge? I used 1 T kombucha, that seems to be ok. Any wisdom appreciated.
I just used some of this pineapple to make salsa (http://www.tasteofhome.com/recipes/pineapple-salsa) and it was AMAZING! Just subbed the fermented for the fresh pineapple, and cut back on the hot peppers. I also plan on making a juice blend of the pineapple, fresh mint, and apple juice.
That sounds great!!!
can kimchee serve as a starter?
The liquid from kim chi most definitely could be a starter! Would add a great flavor!
the nice thing about this recipe, which is awesome, btw, is that you can use the rind and core and start Tepache, yummmy, it’s a two-fer
Great idea, Ginny!!!
This looks amazing! Been wondering what to do with that tin of pineapples in my cupboard for ages.
Don’t forget to plant the top and have your own pineapple plant.
hi all, I have been playing around with water kefir and kombucha tea ferments – using wild fermentation. I guess I would use the liquid of one of these instead of the starter culture, or perhaps some liquid from my ginger bug? When you say whey, is this normal whey protein powder (plain) I can buy online?
thanks very much
Whey is the liquid whey from yogurt. Here is a tutorial: https://ohlardy.com/nicely-making-whey/
I have never made water kefir via wild fermentation as I am not sure how you would do that as you need the kefir grains? Let us know how it goes. Yes, for kombucha you can generate a scoby from a bottle of plain store bought kombucha. Here is a tutorial: https://ohlardy.com/how-to-make-kombucha-tea-at-home/
I have used pineapple and jalapenos as a second ferment flavor for kombucha. It was absolutely delicious so I will definitely have to try this recipe.
That sounds like a delicious kombucha flavor!!
In place of the whey, can I use whey protein? Or the liquid off the top of plain greek yogurt?
no. whey protein powder has been processed and is ‘dead’. The liquid off of yogurt is liquid whey and will work fine!
This looks so cool! I think pineapple is my favorite fruit.. I know I’m obsessed when I go against the grain and put it on pizza. So many people dislike it on pizza but hey, I love my pineapple. I think it would be great to try fermented and with some added spice. I am so excited to try making this at home! Thanks for sharing this recipe, it looks super simple to make!
I will have to give that a try, it looks yummy! I do a pineapple vinegar from the discard when I cut up a pineapple. I just stuff the top, the peels and the core in a jar with some filtered water, a little sugar and a little raw acv. Keep all submerged with a weight or a bag of water, screw on a cap with an airlock. Let it go for about a week, strain it and let it go for a couple more weeks or until the acidity is to your taste. This pineapple vinegar is awesome for salad dressings and it works out great in my teriyaki marinade for chicken. I also have used it in sweet and sour sauce.
A little late to the party but I think I’ll give this a try!
I make water kefir and have been successful with beet Kvass using 1/4 cup of water kefir as starter, hopefully I get this pineapple ferment right!
Thanks for the recipe
Let us know how you like it!
My first fruit ferment and it is awesome. I used whey from my yogurt. Too spicy for my husband so I will get it all to myself.. I also used the peels to make Tepache, which he loves.
I can find a lot of different “vegetable” cultures to start with online, but nothing that says it is specifically for fruit…can I use Caldwell’s Starter Culture for this recipe?
This sounds soooooo good! Has anyone made it using canned pineapples?
Hi! Can I leave off the water and just use the fresh juice from the pineapple? I find really juicy pineapples for some reason. Would it interfere with the fermentation cycle or is it like with veggie brine extraction?
Hello. Can I leave off the water and use just the fresh pineapple juice? I find really juicy pineapples for some reason. Would it be the same as the brine created from veggies like cabbage and such?
Sure! That would be yummy and should work fine! Lucky you with juicy pineapples!! 🙂
I used pineapple and jalapenos as a second ferment flavor for kombucha. It was absolutely delicious so I will definitely have to try this recipe.
How long will it keep in the fridge?
If I leave it out longer on the counter will the probiotic be better?
Hi , this recipe sounds great and want to give it a go to add to a dessert dish I am creating.
can I sub the culture starter/whey for a active yeast?
love the idea of using pineapple juice instead of water, this will intensify the flavour for sure.
Can one leave the pineapple to ferment even longer? A couple of months for example?
You can certainly try! The problem with fermenting fruit is that it converts the sugars to alcohol pretty quickly. Try it and see how you like it!