Homemade Pineapple Tepache

For this recipe, you need roughly one half of a fresh pineapple and the pineapple rind, with the core removed, about four cups of water, ¼ cup brown sugar, ¼ tsp of Kosher salt, and a cinnamon stick, if desired.

Here are the steps to make this homemade fermented beverage recipe:

(1) Clean a large two-quart mason jar and add the pineapple and rinds and a cinnamon stick.

(2) Stir together the water, brown sugar, and Kosher salt, until the sugar and salt are completely dissolved.

(3) Pour the liquid mixture over the pineapple, and push down on the contents to ensure they are fully submerged beneath the surface of the liquid. 

*You can add a fermentation weight here to help keep things submerged.

(4) Cover the jar with a tight-fitting lid, and allow the contents to ferment at room temperature for 24 hours.

(5) After roughly 24 hours, open the jar to release any built-up gas, and check to ensure that the pineapple contents remain submerged beneath the liquid brine.

(6) Continue to check on the tepache every day for roughly two or three more days, opening the top and allowing the gas to escape each day.

(7) After roughly four days, strain the liquid through a fine mesh strainer, and press out any excess liquid from the pineapple chunks.

(8) Chill the contents, and enjoy over ice.