Tepache

Instructions

1. Prepare the pineapple
   Wash the pineapple thoroughly under cold water. Cut off the crown and base. Cut the pineapple into quarters, then slice off the flesh, leaving about 1/4 inch of flesh attached to the rind. Reserve some flesh for garnish if desired. Chop the rinds into 2-inch pieces.
2. Create the fermentation base
   In a large glass or ceramic container (avoid metal), combine the pineapple rinds, core, piloncillo or brown sugar, cinnamon sticks, cloves, and star anise. If using, add the orange slices and ginger.
3. Add water and cover
   Pour the filtered water over the ingredients. The container should be filled about 3/4 full to allow room for fermentation. Cover the container with a clean kitchen towel or cheesecloth secured with a rubber band. This allows the mixture to breathe while keeping out dust and insects.
4. Ferment the mixture
   Place the container in a warm spot away from direct sunlight. Let it ferment for 24-48 hours, depending on the ambient temperature. The warmer it is, the faster it will ferment. You'll know it's ready when you see bubbles forming on the surface, a slight foam, and the liquid turns a cloudy golden color with a pleasantly tangy aroma.
5. Strain and bottle
   Once fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pitcher or bottles. Discard the solids. If bottling, leave some headspace as the tepache may continue to ferment slightly.
6. Chill and serve
   Refrigerate the tepache for at least 2 hours before serving. Serve over ice with fresh pineapple chunks as garnish. The tepache will keep in the refrigerator for up to 5 days, becoming more sour over time.