Ingredients:

  • 1 large pineapple (approx. 3-4 lbs / 1.4-1.8 kg), organic preferred, rind and core only
  • 4 cups (950 ml) water, filtered
  • 1 cup (200g) piloncillo sugar, or packed brown sugar
  • 2 cinnamon sticks (approx. 3-4 inches/7.5-10cm each)
  • 2-3 whole cloves (optional)
  • 1-inch (2.5cm) piece of ginger, sliced (optional)
  • 1/2 teaspoon sea salt
  • Chili flakes

Instructions:

  1. Wash the pineapple thoroughly. Remove the top and bottom. Cut off the rind, being sure to leave some flesh attached. Chop the rind into smaller pieces. Chop the pineapple core into pieces.
  2. Place the pineapple rind and core pieces into the glass jar. Add the water, piloncillo (or brown sugar), cinnamon sticks, cloves (if using), and ginger (if using).
  3. Stir the mixture well until the sugar dissolves. Cover the jar with cheesecloth or a clean kitchen towel, securing it with a rubber band or string.
  4. Place the jar in a cool, dark place. Ferment for 2-3 days, checking daily. Taste the tepache daily – it should be slightly sweet and tart.
  5. Once the tepache reaches your desired level of sweetness and tartness, strain it through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids. Add salt and chilli flakes
  6. For a fizzier tepache, bottle the strained liquid in airtight bottles. Leave about an inch of headspace at the top. Allow the tepache to ferment for another 12-24 hours at room temperature, checking it occasionally to release pressure.
  7. Refrigerate the bottled tepache for at least 2 hours to stop the fermentation process and to chill thoroughly. Serve cold, over ice if desired.