STEP 1/6
Use fermented vinegar for vinegar, and brown (yellow) sugar, which is less refined, is recommended.
STEP 2/6
Prepare a clean sterilized glass bottle and cut the pineapple into bite-sized pieces *It's important not to throw away the wick in the middle and put it in together. When dipping vinegar, the wick is rich in protease, so it's good to put it in.*
STEP 3/6
In a large bowl, place fermented vinegar + brown sugar in a 1:1 ratio.
STEP 4/6
Stir well to dissolve the sugar!
STEP 5/6
Pour the sugar-melted vinegar into the pineapple.
STEP 6/6
Ta-da! Let's leave it at room temperature for 2 weeks. After 2 weeks, you can filter out the remaining pineapples and refrigerate them. You can just scoop up the vinegar or drink it by diluting it with pineapple vinegar 1: water 9!! *Keep the vinegar refrigerated and eat it within 3 weeks. :)*
Glass bottles must be sterilized with hot water to prevent mold from forming inside. ^.^