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Wonderful spicy refreshing drink born in Mexico. You can give a second life to your usually thrown away pineapple skins & core. It ferments really well even in standard winter room temperature.

It takes less then a week to get this amazing winter refreshment ready to enjoy. Fun fact is that you can get more flushes from one pineapple. To me personally it seems that even a 3rd flush is pretty potent, 4th one is starting to weaken a bit.

All you need is to have a fresh pineapple and a jar that can be sealed well. I like to use a mason jar with a rubber seal. This keeps your content almost air tight to support the fermentation but still allows it to burp when needed.


(I'm using 4l mason jar)

  • 1 pineapple (preferably organic)
  • 1 habanero (seeds in or out depending on how spicy you want to go)
  • 2 thumb sized ginger chunks
  • 8 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 200g brown sugar
  • water (usually 2,5 - 3l)

How to?

Prep work

  • twist off pineapple top & plant it :)
  • scrub & wash your pineapple thoroughly (especially if you don't have an organic one)
  • trim off bottom & top 2cm discs & discard those
  • peel & core pineapple by cutting off its skin off vertically strip by strip
    • I prefer to use bread knife for this
    • save flesh for eating (I like to throw say 1/8 of pineapple flesh into tepache tho)
    • skin & core is used for making tepache
    • I like to cut skins & core even a bit more - halve cores & skin strips once again so that they are easier to work with
  • halve (& potentially seed) your habanero


  • place suger to the container and dilute with the same amount of hot water
  • add spices, ginger, habanero & finally pineapple bits
  • top with fresh room temp water leaving 3cm of head space
  • close well & put somewhere without direct sunlight preferably with stable temperature

Final steps

  • I like to ferment mine in a standard winter room temperature (~20° Celsius) for around three days
  • once feremented, strain content & reserve the liquid
    • try to press as much liquid out of your ingredients as possible
  • bottle liquid preferably into flip top bottles leaving 3cm headspace
  • leave for another 3 days in room temperature to perform 2nd fermentation - this step brings some bubbles in the game
  • after second fermentation chill your bottles & once chilled - enjoy!
  • you can do multiple flushes from one pineapple
    • once bottled, put yet another 200g of sugar & dissolve into your container, add your pineapple & spices & start over
    • usually second batch is even better than the first one - it is not as spicy, but way bubblier, third one is quite good as well, 4th batch seems to be a bit weak tho