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.