Instructions
Prepare Pineapple: Wash thoroughly. Cut off the top and bottom of the pineapple.
Cut pineapple into chunks and set aside to use in another recipe or to eat.
Slice off the peel and remove the core of the pineapple. Set aside peel and core to use in the fermentation process.
In a large glass mason jar or ceramic jar used for fermentation, combine the water and sugar. Stir well until sugar has dissolved. (Make sure container can hold more than 8 cups of water)
Add in the pineapple peel and core. Make sure the peel and core have been cut up into chunks. Add in cinnamon and cloves or star anise. Stir well.
Make sure the pineapple and core is submerged completely under the water. Use a glass fermentation weight or cup to hold down. (you don't want any sticking above the water line or mold can form)
Cover the jar with cheesecloth or paper towels and secure with a rubber band. Let the mixture sit at room temperature for 2-3 days. Stir the mixture once a day to ensure the sugar dissolves completely. After stirring, put weight back on mixture and make sure ingredients are under the water line.
After 2-3 days of fermentation, taste the drink. It should be tangy, slightly sweet and effervescent, If you like yours stronger, let it ferment for another day or two.
Strain and Bottle once it reaches the desired flavor. Strain out the solids using a fine mesh striner or cheesecloth. Transfer the liquid into bottles or mason jars. Leave an inch or two of space in bottles for carbonation.
Chill and keep in refrigerator. Tepache should be consumed within 5-7 days of completing fermentation.
