Pineapple Tepache

Start by rinsing the ripe pineapple in cold water.

Next, cut the sides of the pineapple with the skin into smaller pieces.

Then cut the core into cubes and set aside. 

Now, cut the peeled ginger root into round slices.

Transfer the pineapple we cut to a 1 liter and 200ml glass jar.

Also add the cubed pineapple core, the cinnamon stick, the ginger and set aside. 

Next, cut the unrefined cane sugar into smaller pieces.

Transfer to a medium bowl, add the warm water and stir until completely dissolved.

Next, pour this mixture into the jar with the other ingredients. 

And add enough room temperature water until everything is covered.

Cover the jar with a cloth, tie the rim with a string and keep this mixture in a cool place for 3 days.

After this time has passed, strain the entire mixture and pour it into a nice bottle.

Seal it and let it rest for another 24 hours.

Serve.