This simple fermented soda is based on the Mexican beverage tepache, a sweet and sour drink with an unexpected hit of heat. Its also a wonderful way to extract flavour from your excess pineapple skins, before they go into the compost!

Makes 1L


  • Pineapple skins ( 1/2 to a whole pineapple worth )
  • 1/2 cup brown sugar
  • 2 sticks of cinnamon
  • 1-2 hot chillies


In a clean 1 L jar add brown sugar, pineapple skins, cinnamon sticks and chilli and cover with water. 

Cover jar with a clean loosely woven cloth ( muslin or a chux will do) and secure with a rubber band or a piece of string. Sit on the bench top and stir 2-3 times a day over 2 days, it will become a golden brown colour and start to bubble. Strain, discarding solid ingredients and pour liquid into a clean glass or plastic bottle with a lid.

Leave at room temperature for 1-2 days, this is when the drink becomes carbonated. Refrigerate and use within a week. Serve cold over ice or spike it with some booze!