Fermented pineapple with scotch bonnet, garlic and lime
- Ferment
- Makes 1 litre jar
- 25 minutes plus 5 days fermenting and ‘burping’
Fermenting fruit creates a balanced acidity and gentle funky flavour profile that can be used to create sauces and marinades, and act as complex garnishes for dishes. Blend this fermented pineapple into a glossy hot sauce and use it to glaze these Charred chicken skewers. For more chefs’ tips, explore our how to ferment vegetables guide, which explains the whys and wherefores of lacto-fermentation and provides inspiration and recipes for kimchi, sauerkraut, fermented chilli sauce and more.
Ingredients
Metric
Imperial
- 500g of pineapple, (approx. 1 pineapple), peeled, cored and cut into 2-3cm chunks
- 2 scotch bonnet chillies, washed well and halved
- 4 garlic cloves, lightly crushed
- 1 lime, zest pared into thick strips, pith removed, washed and dried
- 12g of fine sea salt
- 300ml of filtered water
Equipment
- 1l Kilner jar
- fermenting weight
Method
First sterilise a 1 litre jar or container and fermenting weight
Make the ferment at least 5 days before you want to eat it. Place the pineapple, scotch bonnets, garlic and lime peel into the sterilised jar
- 500g of pineapple, (approx. 1 pineapple), peeled, cored and cut into 2-3cm chunks
- 2 scotch bonnet chillies, washed well and halved
- 4 garlic cloves, lightly crushed
- 1 lime, zest pared into thick strips, pith removed, washed and dried
Dissolve the salt in the water, then pour over the pineapple. Ensure everything is fully submerged and weigh down with the sterilised fermenting weight. Seal loosely
- 12g of fine sea salt
- 300ml of filtered water
Leave the pineapple to ferment in a cool, dark place at room temperature for 5 days until lightly bubbly and slightly tangy, and ‘burping’ the jar by opening it daily to release the pressure. Start tasting the pineapple after 24 hours to get an idea of how the flavour is developing
Once the level of acidity is pleasantly sour, store in the fridge to slow down the fermentation
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