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Fermented pineapple rind drink with piloncillo and cinnamon is a centuries-old Mexican tradition. This fresh, probiotic-rich beverage is a healthy, vegetarian option that supports gut health.
Wash the whole pineapple carefully to remove any dirt, but do not peel it. Cut off the top and bottom, then chop the pineapple with its rind into 2-inch chunks.
Place pineapple pieces, piloncillo, cinnamon stick, and whole cloves into a clean glass jar or ceramic container (at least 1-gallon size).
Add 8 cups of filtered water, making sure the fruit is fully submerged. Stir to dissolve as much of the piloncillo as possible.
Cover the container with a clean kitchen towel or cheesecloth secured with a rubber band to allow air circulation while preventing insects.
Let the mixture ferment at room temperature (70–85°F) for 2–3 days, stirring once daily. When small bubbles form and the aroma turns tangy and slightly yeasty, it is ready.
Once fermentation is complete, strain the liquid through a fine mesh sieve into clean bottles. Chill in the refrigerator and serve over ice.
