Directions
- 1Remove the top and bottom of the pineapple.
- 2Peel the pineapple, keeping the skin.
- 3Slice the pineapple and cut out the core, keeping the core.
- 4Chop the piloncillo.
- 5Pour water into a sealable container.
- 6Add the chopped piloncillo, cinnamon sticks, and pineapple core and skin to the water.
- 7Stir the mixture until the piloncillo dissolves.
- 8Seal the container and let it ferment on the counter for 2-3 days until it's slightly effervescent.
- 9After 3 days, stir the mixture.
- 10Strain the liquid into another clean sealable container.
- 11Store the Piña Tepache in the fridge and enjoy it throughout the week or two.
- 12Serve over ice with a slice of pineapple.
Ingredients
- 1 whole pineapple
- ml water
- cups piloncillo
- cinnamon sticks
Equipment
cutting boardknifesealable containerwooden spoonstrainermason jar
Tips
- The longer you leave this in the fridge, the funkier it's going to get.
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