Serves 1
Directions
- 1Place the core of a pineapple and its skins into a jar.
- 2Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
- 3Fill the jar with distilled or filtered water.
- 4Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
- 5Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
- 6Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
- 7Before putting it in the fridge, burp the bottles to prevent explosions.
Ingredients
- 1 whole pineapple core
- 1 whole pineapple skins
- few pineapple chunks
- 0.5 cup brown sugar
- 1 whole cinnamon stick
- few cloves
- distilled or filtered water
Equipment
jarswing top bottlescloth or loose lid
Tips
- Do not soak pineapple skins with anything super acidic or alkaline; if anything, scrub with a brush and water to preserve microbes for fermentation.
- Fermentation times vary greatly.
- Putting tepache in the fridge and burping it can prevent explosions.
- Drinking at peak fermentation provides great flavor and fizz.
- Using brown sugar is preferred over white sugar for taste.
- Consider using 2-liter plastic bottles for the second stage to avoid risks associated with glass.
- You can eat the pineapple and save the skins and cores for making soda.
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