fermentation

1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.

This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.