Probiotic Pineapple Fizz

I love sharing recipes that use what would typically be considered food waste.

This easy probiotic fizz uses pineapple rinds to create a - usually - delicious drink. I say usually because I've never had two batches turn out the same! This recipe is a simplified version of Tepache which is a traditional Mexican ferment made with pineapple rinds, cinnamon and brown sugar.

It goes through 2 ferment stages. In the first, quarter fill your vessel with rinds, some sugar and a thumb of ginger and then fill with water and lid. Leave this gorgeous concoction on the bench for 3-10 days. Notice little effervescent bubbles, surface bubbles and the liquid turning cloudier - great signs of fermentation.

When you like the flavour (and note it will also develop in the second ferment and with chilling), strain off the liquid into a snap lock bottle and leave again on the bench for 2-6 days. Refrigerate before drinking.

So so simple. You can experiment by adding in other fruit scraps too.

Have a go at this simple ferment!