A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
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Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Came out like a slightly savory barely fruity pickled cucumber or olive like flavor. It's only useful for sauce complexity. It has a sustained savory aspect to the aftertaste that is more positive than the initial slightly vinegar like bite.
...but maybe round two will be better.
A plum is in the tiny jar.
Pineapple and pickle or just pickled pineapple? I'm intrigued either way.
Just pineapple in a ~3% salt brine that came out tasting like a pickle.
I did pineapple once before but it was a tiny amount inna little jar and it came out fantastic. I was curious how a bunch of whole trimmings might turn out with this one. I'd say it was not great. However, it was a little old and had some very small moldy spots on the outside that I discarded, washed the rest, and went with. The one I prepared today is much more fresh and no spots of mold so hopefully that comes out better.
I probably should have stopped the last one a little sooner too. It was slowing down and the CO^2^ bubble size was getting larger with each burp. I think it might be better when it still fizzes like champagne. At the peak, it fizzed to a head that filled nearly half of a 1L jar of head room. So far, pineapple is the only ferment I have tried that is this active, like it could probably blow a jar within 24 hours if left sealed without a check valve or burping.
someone made me pickled strawberries one time. amazing condiment