Tepache is a traditional Mexican fermented pineapple drink made from pineapple peels, piloncillo or brown sugar, and water. It’s naturally rich in probiotics, offering a refreshing, slightly sweet, and tangy flavor, perfect for gut health and a delicious tropical treat.
Tepache: Easy Homemade Probiotic Drink
Tepache is a traditional Mexican fermented pineapple drink made from pineapple peels, piloncillo or brown sugar, and water. It's naturally rich in probiotics, offering a refreshing, slightly sweet, and tangy flavor, perfect for gut health and a delicious tropical treat.
Ingredients
- 1 whole pineapple
- 1 cup piloncillo or brown sugar
- 8 cups water
Instructions
- Thoroughly wash the pineapple, then peel it, keeping the peels and core. Avoid washing the peels too vigorously as this removes beneficial wild yeasts.
- In a large glass jar or non-reactive container (at least 1-gallon capacity), combine the pineapple peels and core, piloncillo (or brown sugar), water, and optional cinnamon sticks and cloves.
- Stir well until the piloncillo or sugar dissolves.
- Cover the container with a cheesecloth or a clean kitchen towel secured with a rubber band. This allows air circulation while keeping out contaminants.
- Place the container in a warm spot away from direct sunlight and let it ferment for 2-5 days. Stir once daily.
- Begin tasting on day 2 or 3. It's ready when it's slightly fizzy, tangy, and sweet to your liking. The longer it ferments, the tangier and less sweet it becomes (and potentially more alcoholic).
- Once fermented to your preference, strain the Tepache through a fine-mesh sieve into clean bottles or jars, discarding the solids.
- Refrigerate the strained Tepache. It can be enjoyed immediately or allowed to ferment for an additional 12-24 hours in sealed bottles at room temperature for extra fizz. Remember to 'burp' the bottles daily to release pressure.
Notes
Fermentation typically takes 2-5 days. Taste daily after day 2; it's ready when it has a pleasant tang and slight fizziness. For more fizz, transfer to airtight bottles and ferment for another 12-24 hours at room temperature (burp daily to release pressure). You can also add ginger, allspice, or other spices for variation. Strain and refrigerate for up to a week. The listed prep and total times are for active work, not fermentation time.
