Description
A naturally fermented probiotic beverage made from pineapple rinds.
Technical
Lactic acid bacteria (LAB) and wild yeasts convert sugars into lactic acid, ethanol, and CO2. Dominant microbes include Saccharomyces cerevisiae and Lactobacillus brevis.
Culinary Significance
Traditional street drink offering digestive benefits with 0.5-2% ABV, often served chilled with chili powder.
Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2
Parameters
Temperature
24°C optimal
18°C to 30°C range
Time
72 hours
48 hours – 120 hours
Equipment
CheeseclothStone fermentation weightspH stripsHydrometer