Use up the entire pineapple and make tepache | Mexican fermented pineapple drink

Tepache is a delicious fermented drink from Mexico which makes use of all the parts of a pineapple you normally wouldn't eat! You leave the pineapple core, peels and rinds to ferment for 2-3 days in water, brown sugar and flavoured with cinnanom. The wild yeast and bacteria get to work eating the sugar and the result is a delicious carbonated drink (full of gut friendly bacteria) which is perfect for those hot summer days! 

Ingredients 
The peels, cores and rinds of 1 large pineapple (discard the crown!)
1 large stick of cinnamon broken into a few pieces 
100g natural cane sugar or brown sugar. This may seem like a lot of sugar - but the final drink is not that sweet as the wild bacteria/yeast will eat most of it
1 litre water 

Method 

• In a saucepan, combine the sugar, water and cinnamon. Stir until the sugar dissolves. 
  
  
• Add the pineapple peels, rinds and core. Mix well and then cover the saucepan with a tea towel or light fitting lid. Leave to ferment for 3 days until it becomes bubbly and foamy. (See picture below!). You don't want to leave it for a longer as it will then turn to vinegar - and you don't want that! 
  
  
• After three days, strain and then bottle the tepache into flip top bottles. Leave to carbonate for 2-3 days. Pineapple produces a lot of a carbon dioxide so you may need to burp your bottles. This means opening the bottles just enough to release some the excess carbon dioxide. This will prevent the tepache from becoming explosive! Do this every other day or so. 
  
  
• When carbonated, chill in the fridge to slow the fermentation process. 
  
  
• Serve cold on a hot summer's day!