A traditional Mexican fermented beverage, Tepache is a naturally fizzy, sweet and tangy drink made from pineapple peels, piloncillo (or brown sugar), and spices. It’s incredibly refreshing and a delightful way to reduce food waste.
DIY Pineapple Tepache
A traditional Mexican fermented beverage, Tepache is a naturally fizzy, sweet and tangy drink made from pineapple peels, piloncillo (or brown sugar), and spices. It's incredibly refreshing and a delightful way to reduce food waste.
Ingredients
- 1 whole pineapple ripe
- 1 liter water filtered
- 200 gram piloncillo or dark brown sugar
- 1 stick cinnamon
- 3-4 whole cloves optional
Instructions
- Clean the pineapple: Thoroughly wash the pineapple. Using a sharp knife, carefully peel the pineapple, trying to keep the peels in larger pieces. You can also trim off the ends and core if desired, and add them to the ferment. Keep the fruit for another use.
- Combine ingredients: In a large glass jar or pitcher (at least 2-liter capacity), add the pineapple peels (and core/ends if using), piloncillo (or brown sugar), cinnamon stick, and cloves (if using).
- Add water: Pour 1 liter of filtered water over the ingredients, ensuring the pineapple peels are mostly submerged. Stir gently to help dissolve the piloncillo.
- Cover and ferment: Cover the jar with a clean cloth or coffee filter, secured with a rubber band, to allow air circulation while keeping out debris. Place the jar in a cool, dark place for 2-3 days.
- Monitor fermentation: Daily, check the tepache for signs of fermentation: small bubbles rising to the surface, a slight fizz, and a pleasant, sweet-sour aroma. Skim off any foam or white film that forms on top. If you see any black or colored mold, discard the batch.
- Strain: Once it reaches your desired level of fizziness and tanginess (usually 2-3 days, but can be up to 5 in cooler environments), strain the tepache through a fine-mesh sieve into clean bottles or a pitcher. Discard the solids.
- Serve and store: Serve chilled over ice. Tepache can be stored in the refrigerator for up to a week. For extra fizz, you can do a second fermentation in sealed bottles for 12-24 hours at room temperature, then refrigerate.
Notes
Use organic pineapple for best results to avoid pesticides on the peels. Adjust sweetness to your liking. The longer it ferments, the more alcoholic it can become (though usually very low). Skim off any mold if it appears, but usually, it's just yeast or pellicle forming. Store in the fridge once fermented to slow the process. For extra fizz, do a second fermentation in sealed bottles for 12-24 hours at room temp, then refrigerate.
