Tepache is a traditional Mexican fermented drink made from pineapple peels, often sweetened with piloncillo and spiced with cinnamon. This refreshing, lightly alcoholic beverage is a delicious way to utilize pineapple scraps and enjoy a probiotic-rich drink.
Homemade Tepache from Pineapple Scraps
Tepache is a traditional Mexican fermented drink made from pineapple peels, often sweetened with piloncillo and spiced with cinnamon. This refreshing, lightly alcoholic beverage is a delicious way to utilize pineapple scraps and enjoy a probiotic-rich drink.
Ingredients
- 1 whole pineapple peels and core (from a thoroughly washed pineapple)
- 1 gallon water filtered
- 1 cup piloncillo or brown sugar
- 1 large cinnamon stick
- 5-6 cloves whole (optional)
Instructions
- 1. Prepare Pineapple: Thoroughly wash the pineapple. Carefully peel the pineapple, reserving the peels and core. You can chop the core into smaller pieces if desired.
- 2. Pack the Jar: Place the pineapple peels and cores into a clean wide-mouth half-gallon (or larger) mason jar. Add the piloncillo (or brown sugar), cinnamon stick, and cloves if you're using them.
- 3. Add Water: Pour filtered water over the ingredients in the jar, ensuring all solid ingredients are fully submerged. Leave about 1-2 inches of headspace from the top of the jar.
- 4. Cover and Ferment: Cover the jar opening with a breathable cloth, such as cheesecloth or a coffee filter, and secure it with a rubber band. This allows air in while keeping pests out. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight.
- 5. Monitor Fermentation: Let the mixture ferment for 2 to 5 days. Stir the mixture daily with a clean spoon. You should start to see small bubbles forming on the surface and a slight foam. Begin tasting after 2 days until it reaches your desired balance of tartness and sweetness. A longer fermentation time will result in a more sour and potentially more alcoholic drink.
- 6. Strain and Bottle: Once the tepache has fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth into clean bottles or another container. Discard the pineapple solids and spices.
- 7. Second Fermentation (Optional for Extra Fizz): For a more carbonated drink, seal the bottles and let them sit at room temperature for an additional 12-24 hours. Be sure to 'burp' the bottles every few hours to release pressure, preventing them from exploding.
- 8. Chill and Enjoy: Refrigerate the tepache immediately after straining or after the optional second fermentation. Serve chilled and enjoy your homemade, refreshing tepache!
Notes
Fermentation typically takes 2-5 days, depending on ambient temperature. Taste daily after day 2 to achieve your desired level of sweetness and tartness. For a sweeter tepache, add more piloncillo or brown sugar. Store the finished tepache in the refrigerator for up to a week. The alcohol content is usually very low, similar to kombucha, but can increase with longer fermentation. Always 'burp' bottles if doing a second fermentation to release built-up pressure.
