1. Thoroughly wash the pineapple, then carefully peel it, keeping the rind as intact as possible. Core the pineapple and set aside the rind and core. You can use the pineapple fruit for another recipe. 2. In a large glass jar or ceramic pot (at least 1-gallon capacity), combine the reserved pineapple rind and core, filtered water, piloncillo (or brown sugar), cinnamon sticks, whole cloves, and optional ginger slices. 3. Stir the mixture well to help dissolve the sugar. Ensure that all pineapple pieces are submerged beneath the water line. You can use a small plate or a fermentation weight to keep them submerged, which helps prevent mold. 4. Cover the jar loosely with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows for air circulation while keeping fruit flies and other contaminants out. 5. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-3 days. 6. Check the tepache daily. You should start seeing small bubbles forming on the surface, indicating active fermentation. Taste it after 2 days; it should be slightly tangy and fizzy. If you prefer it stronger or more effervescent, let it ferment for another day. 7. Once the tepache has fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth into clean bottles or jars, discarding the solids. 8. Seal the bottles or jars and refrigerate immediately to halt the fermentation process. Serve your homemade tepache chilled over ice and enjoy!