fermented pineapple juice (mabí / guarapo de piña)

September 21, 2011

i just started making my first vinegar, a cantaloupe vinegar (recipe to follow). in the time before it got sour, it smelled captivating. i wondered how it would taste, but for some reason, i stopped myself.

never again, now that i found this traditional Dominican recipe for just that – a lacto-fermented drink which, if left out, would become fantastic vinegar!! this definitely works with cantaloupes and pineapples – please post any successes you’ve had in this!

mabí / guarapo de piña


* 1 pineapple
* 2 quarts drinking water
* 1 cup sugar or equivalent sweetener


1. Wash the pineapple in running water scrubbing the peel clean.
2. Peel the pineapple (reserve the pineapple for other uses), rinse the peel again.
3. Put the pineapple in a pitcher big enough to fit the water and pineapple peels.
4. Cover and leave outside until you notice some froth on the surface.
5. Refrigerate for 3 to 4 days, or until you notice bubbles stuck to the sides of the pitcher.
6. Strain and pour the liquid into another clean pitcher. Add sugar to taste, ice and frozen pineapple cubes (optional).

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