Pineapple Skin Drink: Gut Health Brew
A refreshing, naturally fermented beverage made from pineapple peels, often enjoyed in Guyanese and Mexican cultures for its probiotic benefits and unique sweet-tart flavor.
Ingredients
- 1 whole pineapple organic
- 8 cups water filtered
- 0.5 cup brown sugar or to taste
- 1 cinnamon stick optional
- 3 cloves whole optional
- 1 inch ginger freshly sliced
Instructions
- 1. Thoroughly wash the pineapple, paying extra attention to the skin. Peel the pineapple, reserving the skin. You can cut the fruit for other uses.
- 2. Place the pineapple skins in a large, clean glass jar or pitcher (at least 1-gallon capacity).
- 3. Add the brown sugar, filtered water, cinnamon stick, whole cloves, and sliced ginger (if using) to the jar. Stir well until the sugar completely dissolves.
- 4. Cover the jar with a clean cloth or several layers of cheesecloth, securing it tightly with a rubber band. This allows air circulation while keeping out contaminants.
- 5. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-5 days.
- 6. Stir the mixture once daily. You will begin to notice small bubbles forming on the surface and a slight fizziness. After day 2, taste daily until it reaches your desired level of tanginess and effervescence.
- 7. Once the desired fermentation is achieved, strain the liquid through a fine-mesh sieve into clean bottles or jars. Discard the pineapple skins and spices.
- 8. Cap the bottles tightly and refrigerate immediately to slow down the fermentation process. Enjoy chilled within 1 week for the freshest taste.
Notes
For best results, use organic pineapple to avoid pesticides on the skin. Fermentation time can vary based on temperature; warmer environments speed up the process. If you want more fizz, you can do a secondary fermentation in sealed bottles for 1-2 days at room temperature, but be sure to 'burp' them daily to release pressure. You can also experiment with other spices like star anise or a slice of vanilla bean.