Tepache

  1 (overly) ripe pineapple, or scraps and rind from 2 pineapples, cut into pieces

  ¾ cup brown sugar (or Mexican pinocchio sugar)

  1 whole cinnamon stick

  5 whole cloves

  3 tbsp fresh ginger, sliced thin

  water as needed

  2 tsp brown sugar for second fermentation

1 In a clean and sanitized 1/2 gallon glass jar, add pineapple scraps, sugar, cinnamon stick, cloves,
and fresh ginger.

2 Pack down with muddler to release juices from pineapple.

3 Fill jar with water until contents are completely submerged. Place a lid with an airlock on, or place lid
on top. If using lid, burp excess gas off by opening lid everyday to prevent a build up of gases.

4 Allow to ferment for 2-4 days at room temperature or until a lot of bubbles are evident when jar is
moved.

5 Strain liquid and transfer to swing top bottles with a dash of brown sugar to help with carbonating.
Let sit at room temperature for 1-2 more days at room temperature and then refrigerate until ready
to use. (Fresh water can be re-added to jar and fermented a second time,

to make another batch of tepache or left to ferment longer, it can be made into pineapple vinegar!)

Yield: 1 Quart