(Raw, Fermented, Gluten Free, Vegan)
Pineapple is one of those fruits we seem to get year round without much difficulty. Some of my favorite drinks have pineapple, like my Kefir Colada.
This ferment was born out of the desire to use readily available ingredients to make something with an Asian twist! The basil and chili are from my garden.
I was inspired to use basil after a fabulous pineapple and thai basil smoothie I had in Thailand last year. Sri Lanka, India, and other Asian countries have a popular snack of pineapple or other fruits with salt and chili. Put it all together, ferment it, and it's even more yummy!
You can easily adjust this to use other spices and herbs for a flavor creation of your own.
- 1 fresh ripe pineapple cubed
- 1-10 chilies of your choice. Sliced down the side
- 1 large handful of fresh basil
- 2 teaspoons of Celtic sea salt or pink Himalayan salt
- 1 cup plain water kefir **
- 1 cup filtered water
- Cut the pineapple in cubes
- Slice the tops off the chilies, or the sides if you want spicier!
- Put the chilies in the jar
- Layer the pineapple and basil
- In a measuring cup put in the salt and water kefir, mix this well
- Pour the liquid over the pineapple, then top up with filtered water
Let sit for 2-5 days, until the pinapple has a slightly fizzy and flavorful taste. Stores well in the fridge.
The jar in the photo has a 'valve' on top to let the gas out, you can use any glass jar or fermenting container, just be sure to 'burp' 1-2x a day to let the gas out.
Eat it plain, cut and serve as a condiment, cut it up into salsa, blend it and use it to spice up a drink or dish!
** NOTE: If you don't have water kefir, just ferment in a 2% brine solution (2% salt for the amount of water you add) this works great as well! You can always add more salt to taste after it is done.