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Comments

  1. That is such an interesting idea! I love the idea of fermenting but I’m always scared I’m going to do it wrong and make someone in my family sick. I guess I’ll just have to give it a try. The pineapple vinegar sounds delicious and so healthy for you! Very interesting post!

    • Thank you for your comment Denise! I know exactly how you feel; I felt the same way at first. Sometimes vinegar can be tricky, maybe you could start with an easier ferment, like Fermented Carrots. Those don’t take very long and are pretty simple! Please let me know how it goes if you try. <3

  2. Thanks Danielle for your post. Home made pineapple vinegar seem interesting. Your instructions on how to do it is simple. Surely I’ll try to do it myself.

  3. Hello, I didn’t have the raw unfiltered vinegar when I started my batch. I am ready to take the fruit out. Can I add the vinegar at this time? Thank you

    • Hi Donna, the raw vinegar is there to act as your starter culture, to start off the fermenting process. I am not sure if you can add the vinegar now or not, because I’ve never fermented vinegar without a starter in place. I would be wary of mold spores… I wish I had a better answer for you!!

  4. hi, just want to ask if its ok if we ferment it in plastic bottles? Will it effect the fermentation process? also can i substitute yeast form acv? Thanks a lot, your answer will be of big help for my investigatory project.

    • Hi Lally, you should not ferment in plastic bottles due to the acidity of the ferment. Also, you can’t substitute yeast, but you can use other starters like kombucha vinegar. I would stick with the raw apple cider vinegar, though! It’s easiest. <3

Trackbacks

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