A delicious fermented Mexican beverage made with pineapples, tepache is a healthy probiotic that can be consumed cold or at room temperature.
Put water, sugar, and honey in a bowl and whisk until all ingredients are thoroughly mixed together.
Chop pineapple skins into 1" chunks. Add pineapple skins and star anise to the sugar-water bowl. Stir with a spoon.
Pour all ingredients into a large jar. Why not leave the mixture in the bowl? Because you only want a small percent of the surface area exposed to air. Cover the jar with a breathable cloth (such as cheesecloth or linen) and secure with a rubber band.
Store the jar indoors out of direct sunlight. Mix vigorously twice per day, once in the morning, once at night. Taste a small amount each day to see how it's evolving.
After 7-14 days, the tepache should be developed enough to be finished. It's up to your taste preferences to decide when it's done. Note that it will continue to develop (albeit much more slowly) in the fridge, becoming dryer and less sweet over time. When your tepache is fermented enough for your tastes, strain it and pour into sealed bottles (we love these reusable kombucha bottles) or jars. Refrigerate your tepache until you're ready to use it.