Fermented Pineapple Rinds

• 625 g (1 lb 6 oz) brown sugar
• 4

Place the sugar and water in a fermentation bucket and stir to dissolve the sugar. Add the cloves.

Wash the skin of the pineapple and cut the pineapple into quarters, leaving the skin intact. Add to the bucket. Cover the bucket with muslin (cheesecloth) and leave it in a cool, dry place away from sunlight. After about 2–3 days the fruit will become cloudy and foamy. Scrape away the foam