Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)

Ingredients

• 1 whole fresh pineapple, approximately 1.2 kg — skin on, quartered lengthwise
• 1 L filtered water
• 100 g piloncillo or Mexican brown sugar
• 2 cm piece fresh ginger root, crushed
• 1 cinnamon stick, 8 cm
• 4 whole cloves
• 1 dried guajillo or ancho chile, optional, for depth
• 1 tbsp raw apple cider vinegar, with mother
• 1 tsp sea salt
• For starter: 2 tbsp reserved from previous tepache batch, or 1 tbsp active ginger bug starter

Method

1. 1
   Cut pineapple into 3 cm chunks, including skin (which contains wild yeasts); place in a clean 2 L glass jar.
2. 2
   Combine filtered water, piloncillo, ginger, cinnamon, cloves, chile if using, and salt in a pot; bring to simmer over medium heat, stirring until sugar dissolves completely; remove from heat and cool to room temperature (approximately 30 minutes).
3. 3
   Pour cooled sugar liquid over pineapple chunks in jar; add apple cider vinegar; stir gently to combine.
4. 4
   If using starter culture, add 2 tbsp reserved tepache or active ginger bug starter and stir well; if using wild fermentation only, skip this step (fermentation will begin naturally within 12 hours).
5. 5
   Cover jar loosely with cheesecloth or coffee filter secured with rubber band (fermentation requires oxygen initially; allow CO₂ to escape); place in a warm, dark location (20–24°C is ideal) away from direct sunlight.
6. 6
   Stir mixture daily with a clean spoon, pushing fruit below liquid level; after 24 hours, small bubbles will appear on surface and sides of jar — this indicates active fermentation.
7. 7
   At 48 hours, strain through fine sieve or cheesecloth, pressing fruit gently to extract liquid; discard solids; return strained liquid to clean jar; cover loosely and allow to ferment an additional 24 hours for secondary fermentation and carbonation development.
8. 8
   At 72 hours, decant into sterilised bottles, leaving sediment behind; bottle can be sealed loosely at this point for gentle carbonation, or refrigerated immediately to halt fermentation; serve chilled over ice, diluted with sparkling water if desired for less intense sweetness; keeps refrigerated up to 1 week.