Pineapple Tepache Recipe Delicious

Equipment

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   A Good Pot

   A Nice Sharp Knife

   A Clean Kitchen Towel

1. 1. Prepare the base: Combine 4 ½ cups of water and ½ cup piloncillo or brown sugar in a pot or 2-quart mason jar. Stir until the sugar dissolves (piloncillo may take longer, so stir occasionally and break it up as it softens).
   2. Prep the pineapple: Cut off the pineapple crown and discard it. Wash the outside of the pineapple, then peel it. Slice off the top and bottom, and then remove the peel in strips.
   3. Add to the pot: Place the pineapple peels and a cinnamon stick into the pot. Cut the fruit into chunks for another use, and add the core to the pot.
   4. Fermentation setup: Cover the pot with a kitchen towel and let it sit at room temperature for 24-36 hours. If you notice frothy white foam forming, the fermentation has started. If not, give it more time.
   5. Taste and strain: Once fermentation is complete, strain the liquid and discard the solids. Refrigerate the strained tepache in a pitcher.
   6. Final adjustments: Before serving, taste the tepache and adjust by adding more water or sugar if needed. Serve over ice if desired.