A traditional Mexican fermented beverage made from pineapple peels, sweetened with brown sugar and spiced with cinnamon. This naturally fizzy and refreshing drink is a delicious way to reduce food waste and enjoy a probiotic-rich refreshment.
Easy Homemade Pineapple Tepache
A traditional Mexican fermented beverage made from pineapple peels, sweetened with brown sugar and spiced with cinnamon. This naturally fizzy and refreshing drink is a delicious way to reduce food waste and enjoy a probiotic-rich refreshment.
Ingredients
- 1 whole ripe pineapple peel only
- 1/2 cup brown sugar lightly packed
- 3 whole cloves
- 8 cups filtered water approx.
Instructions
- Thoroughly wash the pineapple, scrubbing the peel to remove any dirt or residue. Remove the skin and cut it into large pieces, reserving the fruit for another use.
- In a large, clean glass jar (at least 1-gallon capacity), combine the washed pineapple peels, brown sugar, cinnamon stick, and whole cloves.
- Pour in the filtered water, ensuring the pineapple peels are submerged. Stir well until the brown sugar dissolves completely.
- Cover the jar opening with a breathable cloth (like cheesecloth) and secure it with a rubber band to keep out insects while allowing air circulation. Place the jar in a warm spot away from direct sunlight.
- Let the mixture ferment for 2-4 days, stirring once daily. Taste a small amount each day to monitor the sweetness and fizziness. Once it reaches your desired flavor (less sweet, slightly tangy, and fizzy), it's ready.
- Strain the tepache through a fine-mesh sieve into clean bottles or jars. Discard the solids. Refrigerate the strained tepache immediately. It will continue to ferment slowly in the fridge, so burp bottles if using airtight seals to release pressure.
Notes
Fermentation typically takes 2-4 days, depending on room temperature. Taste daily to monitor the sweetness and fizziness. Strain and refrigerate once desired flavor is reached. Can be enjoyed plain, over ice, or mixed into cocktails. For a stronger ginger kick, add a few slices of fresh ginger. Ensure all equipment is clean to prevent unwanted mold. If bottling, 'burp' airtight bottles regularly to release pressure from continued fermentation.
