- 1 large pineapple, washed, unpeeled and cut into 1-inch pieces
- 2 ounces ginger, sliced into 1/4-inch pieces
- 3 1/2 ounces piloncillo or dark brown sugar
- 1 teaspoon whole allspice berries, crushed
- 8 cups water
In a large glass jar with a lid (larger than 2 quarts), add in all ingredients and loosely cover with cheesecloth.
Put a small weight on top of the pineapple to keep it submerged. This could be another glass jar, or a small ceramic fermentation weight. If any white surface mold appears, skim it off of the top and discard.
Ferment for three days at room temperature. Then transfer into the fridge and drink! It will keep for several weeks in the fridge.