How to Make Nata de Piña – II


  • Pineapple
  • Glacial acetic acid
  • Sugar starter


  1. Mash 1 kg peeled pineapple with 12 liters water.
  2. Add 600 grams sugar. Boil.
  3. Strain in cheesecloth. Cool.
  4. Add 340 mL glacial acetic acid.
  5. Add 2 liters starter or mother liquor.
  6. Mix in one container.
  7. Transfer into sterilized wide-mouth container.
  8. Cover with clean paper or cheesecloth and tie around.
  9. Store in an area where it is not disturbed.
  10. Ferment/let it grow for 10 to 14 days.
  11. De-acetify by washing in several changes of water.
  12. Slice/dice nata.
  13. Bleach under the sun with water.
  14. Change water every 4 hours or boil in several changes of water.


Leave a Reply

Your email address will not be published. Required fields are marked *