A traditional Mexican fermented pineapple drink made from pineapple peels, piloncillo or brown sugar, and water, often spiced, offering a refreshing, probiotic-rich beverage.
Homemade Tepache: Probiotic Delight
A traditional Mexican fermented pineapple drink made from pineapple peels, piloncillo or brown sugar, and water, often spiced, offering a refreshing, probiotic-rich beverage.
Ingredients
- 1 medium pineapple peels from a ripe pineapple (washed
- 1 cup piloncillo or packed brown sugar
- 8 cups water filtered (approx. 2 liters)
- 1 cinnamon stick (optional)
- 3 cloves (optional)
Instructions
- 1. Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no "eyes" remain, and save the peels. Consume the fruit or save it for another use.
- 2. In a large, clean glass jar or non-reactive container (such as a gallon jar), combine the pineapple peels, piloncillo (or brown sugar), and filtered water. If desired, add a cinnamon stick and a few cloves for extra flavor.
- 3. Stir well until the sugar largely dissolves. Cover the jar with a clean cloth or coffee filter, securing it with a rubber band to allow air circulation while keeping out contaminants.
- 4. Place the jar in a warm spot, out of direct sunlight, to ferment for 1-3 days. Taste daily after 24 hours. You'll notice small bubbles forming and a slightly tangy, sweet aroma.
- 5. Once fermented to your liking (it should be fizzy and slightly sweet/tart, but not vinegary), strain the tepache through a fine-mesh sieve into clean bottles or jars. Discard the pineapple peels and spices.
- 6. Seal the bottles and refrigerate immediately to halt the fermentation process. Enjoy your homemade tepache chilled within 3-5 days.
Notes
For extra flavor, add a cinnamon stick and a few cloves to the fermenting mixture. Fermentation time varies with temperature; warmer environments speed up the process. Taste daily after 24 hours. If it gets too sour or alcoholic, you've over-fermented it. Enjoy chilled!
