A tangy, sweet, and slightly spicy fermented snack that boosts digestion and adds a flavorful twist to salads, tacos, or yogurt.

Ingredients:

  • 1 ripe pineapple (peeled, cored, and cut into bite-sized cubes)

  • 2 tbsp Manuka honey (preferably UMF 15+ for extra antibacterial benefits)

  • ½ tsp turmeric powder (or 1 tsp freshly grated turmeric)

  • ½ tsp black pepper (enhances curcumin absorption from turmeric)

  • 1 cup apple cider vinegar (unfiltered, with "the mother")

  • 1 cup filtered water

  • ½ tsp sea salt

Instructions:

  1. Prepare the Pineapple:

    • Peel, core, and cut the pineapple into small, even cubes.

    • Place them in a clean, sterilized glass jar with an airtight lid.

  2. Make the Pickling Liquid:

    • In a bowl, whisk together apple cider vinegar, water, Manuka honey, turmeric, black pepper, and sea salt until fully dissolved.

  3. Combine & Ferment:

    • Pour the liquid over the pineapple cubes in the jar, ensuring they are fully submerged.

    • Seal the jar tightly and shake well to distribute the ingredients.

  4. Fermentation Process:

    • Store the jar at room temperature in a dark place for 3-5 days.

    • Gently shake the jar once a day to mix the flavors.

    • After 3 days, taste-test; if you prefer a stronger flavor, leave it for 2 more days.

  5. Storage & Serving:

    • Once fermented, transfer the jar to the refrigerator to slow the fermentation.

    • It can be stored for up to 2 weeks.

    • Serve as a topping for tacos, grilled meats, salads, or yogurt.

💡 Pro Tip: For extra spiciness, add a few slices of fresh chili to the jar before fermenting! 🌶️🍍✨