Tepache de Piña

Ingredients

• 1ripe pineapple — well scrubbed; use the peel and core
• 250 g (9 oz)piloncillo — chopped
• 10 cupswater
• 1cinnamon stick
• 3whole cloves — optional

Method

1. Begin by scrubbing the outside of 1 ripe pineapple thoroughly under running water to remove any dirt or pesticides. This ensures that the natural yeast on the skin, which aids in fermentation, is preserved. Once clean, use a sharp knife to carefully cut away the peel and core, setting aside the fruit for another use.
2. In a clean crock or large glass jar, place the pineapple peels and core. Add 250 g (9 oz) of piloncillo, which will provide the necessary sweetness and depth of flavor. Break the piloncillo into smaller pieces if needed to help it dissolve more easily.
3. Add 1 cinnamon stick and 3 whole cloves to the crock. These spices will infuse the tepache with a warm, aromatic flavor that complements the pineapple. Pour in 10 cups of water, ensuring that all ingredients are submerged.
4. Cover the crock with a clean cloth or cheesecloth, securing it with a rubber band or string. This allows the mixture to breathe while keeping out insects and debris. Place the crock in a warm, shaded area at room temperature.
5. Let the mixture sit undisturbed for two to three days. During this time, natural fermentation will occur, and you'll notice the aroma becoming sweet, tart, and lightly fizzy. This is your cue that the tepache is ready for the next step.
6. Once fermentation has reached the desired aroma, skim off any foam that has formed on the surface. This foam is a natural byproduct of fermentation and should be removed to ensure a clean flavor.
7. Carefully strain the tepache through a fine-mesh sieve or cheesecloth into clean bottles or jars, removing all solids. This step ensures that your tepache is smooth and free of any unwanted particles.
8. Chill the strained tepache in the refrigerator until very cold. Serve it over ice to enhance its refreshing qualities. Enjoy promptly, as extended fermentation will turn the tepache into vinegar, altering its intended flavor.