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fermented pineapple chunks

Fermented Pineapple Chunks Recipe

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Equipment

  • A glass or ceramic jar with a tight-sealing lid (5 liters or larger)
  • Cheesecloth or a cotton towel
  • A strainer or cheesecloth for filtering

Ingredients
  

  • 1 large ripe pineapple or 2 small ones
  • 1 lb packed dark brown sugar or piloncillo
  • 10 1/2 cups water
  • 4-5 whole cloves
  • 2 whole allspice
  • 1 stick canela Mexican cinnamon
  • Optional: 1 1/2 cups light beer for added flavor and carbonation

Instructions
 

  • Step 1: Prep the Pineapple
  • Wash the pineapple thoroughly to remove dirt and pesticides.
  • Cut off the top and bottom and discard.
  • Slice the pineapple into chunks, including the skin and core, as these add flavor to the fermentation.
  • Step 2: Assemble Ingredients
  • Place the pineapple chunks into your glass or ceramic jar.
  • Lightly crush the cloves, allspice, and cinnamon stick in a mortar and add them to the jar.
  • Pour in 8 cups of water and stir well to combine.
  • Seal the jar tightly and place it in a warm spot with access to sunlight. Let it sit for 3 days.
  • Step 3: Check for Fermentation
  • After 3 days, check for bubbles forming on the surface. This indicates active fermentation. If bubbles haven't formed, let it ferment for another day.
  • In a saucepan, combine the remaining water and brown sugar. Heat until the sugar dissolves, then let it cool to room temperature.
  • Step 4: Add Sugar Syrup and Optional Beer
  • Add the cooled sugar syrup to the jar.
  • If you prefer a slightly alcoholic version, mix in the light beer.
  • Stir well, reseal the jar, and let it ferment for another 3 days.
  • Step 5: Strain and Serve
  • Once fermentation is complete, strain the mixture through cheesecloth to remove the pineapple chunks and spices.
  • Press the pineapple chunks to extract all the liquid.
  • Refrigerate the strained tepache until cold.
  • Serve over ice and enjoy!