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In a 2-quart jar, combine 4 cups of water and 1 cup of brown sugar.
Remove the skin and core, and add them to the jar. Add a few pieces of fresh pineapple.
Seal the jar with a fermentation burping lid or cover it with cheesecloth, or use a plastic lid and leave it slightly loose.
Place the jar in a pantry or a cool, dark place for 3 to 4 days to allow fermentation. I place it in a shallow dish incase it bubbles over.
After fermentation, a foam layer may form on top. Skim off the foam using a spoon.
Strain the liquid to separate it from the pineapple solids, which you can compost.
Keep your Tepache in the refrigerator and consume within 2 weeks.
Enjoy the refreshing and tangy flavor of your homemade tepache! It's like pineapple soda pop but good for you.