Tepache with Piloncillo, Cinnamon and Cloves

What you need

• 1 ripe pineapple
• 2 l (8 cups) water
• 200 g (7 oz) piloncillo, chopped; or dark brown sugar
• 1 cinnamon stick
• 4 whole cloves

Method

Restated from the original video

1. 1

   Rinse the pineapple under running water, rubbing the skin with your hands. Do not scrub hard; the skin carries the microbes that start the ferment.

2. 2

   Cut off the crown and base. Pare off the rind in thick strips with a little flesh still attached, and cut the core into chunks. Save the rest of the flesh for eating.

3. 3

   Put 500 ml (2 cups) of the water in a saucepan with the cinnamon stick, cloves and piloncillo. Heat, stirring, until the sugar dissolves, about 10 min.

4. 4

   Take the pan off the heat, pour in the remaining water and leave until the liquid is at room temperature.

5. 5

   Pack the rind and core into a glass jar or crock that holds at least 3 l and pour the spiced liquid over. Weigh the rind down so it stays under the liquid.

6. 6

   Cover the mouth with a cloth held by a rubber band and leave in a warm spot out of direct sun for 48 h.

7. 7

   Check after the first day and skim off any white foam. Throw the batch out if fuzzy mold appears.

8. 8

   It is ready when the surface bubbles and it tastes sweet and lightly tangy. Left longer it turns sour and harsh.

9. 9

   Strain through a fine sieve and discard the solids.

10. 10

    Chill well and serve over ice within 5 days.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.