Ingredients
1 fresh pineapple, peeled, cored, and cut into chunks
1 cup raw honey (unpasteurized)
1–2 cups filtered water (optional, to thin the honey)
1 clean glass jar with lid
Instructions
Prepare the pineapple
Cut the pineapple into small bite-sized chunks. Use a ripe pineapple for the best flavor.
Fill the jar
Place the pineapple pieces into a clean glass jar, filling it about three-quarters full.
Add the honey
Pour the raw honey over the pineapple. If it’s too thick, mix it with a little filtered water so it coats everything well.
Mix gently
Stir lightly with a clean spoon to make sure all the pineapple is covered.
Cover and ferment
Close the jar loosely or cover with a cloth. Leave it at room temperature for 2 to 5 days.
Burp the jar daily
Open the jar once a day to release gas. You should see bubbles forming, which means fermentation is working.
Taste and store
When it reaches a sweet and slightly tangy flavor you like, seal the jar and place it in the fridge.
Tips
Use raw honey for proper fermentation
Keep the pineapple submerged to prevent mold
If it smells too alcoholic or unpleasant, discard it
Benefits
Supports digestion thanks to natural enzymes
Rich in antioxidants
Provides natural probiotics
Delicious topping for yogurt, oatmeal, or desserts
Conclusion
This easy recipe transforms pineapple into a naturally fermented, sweet and tangy treat that’s both tasty and good for your gut.