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In a 2-quart jar, combine 4 cups of water and 1 cup of brown sugar.
Cut the pineapple into chunks, including the skin and core, and add them to the jar.
Seal the jar with a burping lid or cover it with cheesecloth.
Place the jar in a pantry or a cool, dark place for 3 days to allow fermentation. I place it in a shallow dish incase it bubbles over.
During fermentation, a foam layer may form on top. Skim off the foam using a spoon or strainer.
Once the fermentation is complete, strain the liquid to separate it from the pineapple solids.
Serve the tepache over ice cubes.
Enjoy the refreshing and tangy flavor of your homemade tepache!