Serves: a crowd
very ripe whole pineapples
liters cool water
grams panela (panela (also know as piloncillo), or raw brown sugar (sold in blocks or cones) (can sub raw sugar if necessary, but the flavor won't be the same)
- Remove the rind from the pineapples, slicing vertically, keeping a bit of pineapple meat attached. Set cores aside and enjoy for something else (like grilling to have as a side)
- Using a strong knife, break apart the panela into chunks.
- Add pineapple rinds, water, spices and panela into a large container (traditionally clay-- something that won't let any light through-- but glass kept in a dark place will probably do).
- Set in a dry place, cover with a clean tea towel and secure with rubber bands.
- Stir once a day and leave for ferment for at least 3 days. Watch for a slight foam to develop on the surface-- at that point, ideally, let ferment for another half day to one day more. The tepache will then have reached its peak, and if left much longer, will begin to turn to vinegar.
- Serve over ice.