Tepache de Piña – Mexican Fermented Pineapple Drink
When I first saw this made at home, I immediately felt a deep sense of internal shame for discarding my pineapple rinds for my entire life leading up to that...
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Cooking tools:
- Mason jar
- Fine-mesh sieve
- Cheesecloth
- Funnel
- Swing-top bottle
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
Ingredients
- Rind of ½ pineapple
- Flesh of ¼ pineapple
- 3 Tbsp raw cane sugar, or brown sugar
- ½ cinnamon stick, roughly three inches long
- ½ tsp Kosher salt
- 100 g water (or enough to cover)
- 1 jalapeno pepper, cut in half and seeds removed
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