Tepache

1. Stage

Using a sharp knife, trim off top and bottom of pineapple and discard. Stand pineapple up on your cutting board and trim off a ½”-thick layer of peel all around, following the curve of the pineapple from top to bottom. Place peels in a large sterilized jar. 

2. Stage

Cut pineapple into four long quarters, then trim to remove core. Place core into the jar. Save fruit for another use.

3. Stage

To jar, add sugar and water and stir to combine. Loosely screw lid onto jar and set in a place away from direct sunlight.

4. Stage

Begin first fermentation: At least twice a day, carefully swirl the jar to stir the tepache and ensure sugar is fully dissolved and pineapple is submerged. Slowly unlid jar twice a day to “burp” the mixture and release excessive carbonation. Let tepache ferment until mixture is bubbly, 3 to 5 days. Begin tasting the tepache once you see tiny bubbles near the surface of the mixture, indicating carbonation. The longer the fermentation, the more acidic and alcoholic the tepache becomes.

5. Stage

Once tepache reaches desired sweetness and flavor, begin second fermentation: Transfer jar to the refrigerator to slow the fermentation process. This will arrest the increase in acidity and alcohol content. Periodically burp the jar to avoid excessive build-up of carbonation and consume within 2 weeks.

6. Stage

Garnish with mint before serving.