Pineapple Tepache

  • Skin, Core, & Trim of 1 Pineapple

  • 1.5L Water

  • 75g Brown Sugar

  • 1 Cinnamon Stick

  • 4 Thick Slices Fresh Ginger

  • 3 Cardamom Pods

  • 2 Star Anise

  1. Place all ingredients in a large jar and stir well to dissolve the sugar.

  2. Cover the jar with a muslin cloth or breathable fabric.

  3. Leave at room temperature for 5 days until bubbling and aromatic.

  4. Strain and pour the liquid into a bottle. Compost the pineapple.

  5. For a more sparkling tepache, you can leave the bottle at room temperature for a few more days to carbonate further.

  6. Alternatively, place in the fridge and enjoy for the next few weeks.