Thoroughly wash the entire pineapple, scrubbing any dirt from the peel. Remove the skin and core, reserving only the peel for this recipe. You can chop the peels into smaller pieces if they don't fit easily into your jar.

In a large, clean glass jar (approximately 2-liter capacity), combine the washed pineapple peel, brown sugar, cinnamon stick, and whole cloves.

Pour the filtered water over the ingredients in the jar. Stir well with a wooden spoon until the brown sugar is mostly dissolved.

Cover the mouth of the jar with a clean cloth or cheesecloth, securing it tightly with a rubber band. This allows air to circulate while keeping out contaminants.

Place the jar in a warm spot away from direct sunlight for 2-3 days, or until small bubbles appear on the surface and the liquid develops a slight fizz and tangy aroma. Stir the mixture once a day.

Once fermented to your liking, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher, discarding the solids.

Chill the pineapple ferment before serving. It can be enjoyed plain or with a splash of sparkling water. Store in the refrigerator for up to 5-7 days.