Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water. It is naturally rich in probiotics, offering a refreshing and healthy drink that supports gut health and digestion.
Homemade Tepache: Mexican Probiotic Drink
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water. It is naturally rich in probiotics, offering a refreshing and healthy drink that supports gut health and digestion.
Ingredients
- 1 whole pineapple peels and core from one ripe pineapple
- 1 cup piloncillo or brown sugar
- 4 liters filtered water
- 2 sticks cinnamon optional
- 4 whole cloves optional
Instructions
- Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no green skin remains, and reserve the peels and core. Chop the core into smaller pieces.
- In a large glass jar or food-grade bucket (at least 5-liter capacity), combine the pineapple peels and core, piloncillo or brown sugar, cinnamon sticks (if using), and cloves (if using).
- Pour 4 liters of filtered water over the ingredients, ensuring the pineapple peels are submerged. Stir well until the sugar is dissolved.
- Cover the container with a clean cloth or cheesecloth, securing it with a rubber band. This allows air circulation while keeping out contaminants.
- Place the container in a warm spot (ideally 70-80°F or 21-27°C) away from direct sunlight for 24 to 72 hours. Check it daily; you should see small bubbles forming on the surface.
- After 24 hours, taste the Tepache. It should be slightly sweet, fizzy, and tangy. If it's not fizzy enough, let it ferment for another 12-24 hours, tasting periodically. Do not over-ferment.
- Once it reaches your desired taste, strain the Tepache through a fine-mesh sieve into clean bottles or jars, discarding the solids. You can reuse the peels for a second, weaker batch (known as 'second ferment').
- Seal the bottles and refrigerate the Tepache. It will continue to ferment slowly in the refrigerator, but it's best consumed within 3-5 days for optimal flavor and fizziness.
Notes
Fermentation time can vary based on temperature and desired tartness; taste daily after 24 hours. If it becomes too alcoholic or vinegary, it has fermented too long. You can add more water or sugar to adjust taste. For a stronger flavor, include more spices like ginger, allspice, or star anise. Serve chilled, optionally over ice with a squeeze of lime.
