1 each Pineapple Fresh Organic - Average weight of 2.1 Lbs. ( 1 Kg / 1000 Grams )
Procedure
Procedure
In a pot over medium-low heat combine water, brown sugar, cloves, and cinnamon stick. Transfer to a glass or plastic container and cool completely.
Remove peel from pineapple and add to container with sugar water. Remove flesh from core and save for desired use. Roughly chop core of pineapple and add to container with peels.
Cover container with a clean cloth. Store at room temperature (between 65-77°F), stirring every 24 hours, until the juice becomes foamy and slightly effervescent, about 3-4 days.
After fermentation, strain mixture and store refrigerated for up to 2 days.
CHEF's TIP!
Pineapple peel fermentation happens naturally due to the fruit yeast contained in its peel, so be sure to avoid any contact with products that have antimicrobial agents such as tap water. Metal or inox also avoid fermentation, using glass or plastic is preferred. Brown sugar and/or molasses contain minerals necessary to feed the fruit yeast, avoid using white or refined sugar.
Tepache is traditionally fermented in clay pots. More sweetener can be added after fermentation.
