A traditional Mexican fermented beverage made from pineapple peels, sweetened and spiced, offering a refreshing taste and a boost of probiotics for gut health, especially beneficial during perimenopause.
Tepache: Gut Health for Perimenopause
A traditional Mexican fermented beverage made from pineapple peels, sweetened and spiced, offering a refreshing taste and a boost of probiotics for gut health, especially beneficial during perimenopause.
Ingredients
- peel core from 1 large ripe pineapple cleaned
- 8 cup water filtered
- 0.5 cup piloncillo grated (or dark brown sugar)
- 0.25 cup dried hibiscus flowers optional
- 5-6 leaf fresh mint optional
Instructions
- 1. Clean the pineapple: Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no green bits remain. Reserve the peels and core. You can eat the flesh or use it for other purposes.
- 2. Combine ingredients: In a large glass jar or food-grade bucket (at least 1-gallon capacity), combine the pineapple peels and core, filtered water, and piloncillo (or brown sugar). If using, add the dried hibiscus flowers and fresh mint leaves.
- 3. Cover and ferment: Stir well until the sugar dissolves. Cover the jar opening with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows air to circulate while keeping pests out. Place the jar in a warm spot, out of direct sunlight.
- 4. Ferment: Let the mixture ferment for 24 to 72 hours. Check it after 24 hours. You should start to see small bubbles forming on the surface, indicating fermentation. Taste it daily; it should be sweet and slightly tangy. The longer it ferments, the tangier and less sweet it becomes, and the alcohol content will slightly increase.
- 5. Strain: Once the tepache reaches your desired taste, strain the liquid through a fine-mesh sieve into clean bottles or jars, discarding the solids.
- 6. Chill and serve: Refrigerate the tepache immediately to halt further fermentation. Serve chilled and enjoy its refreshing fizziness. It can be stored in the refrigerator for up to 5-7 days.
Notes
Adjust the amount of piloncillo or brown sugar to your desired sweetness. For a spicier kick, add a small piece of ginger. For a stronger fizz, bottle the finished tepache and allow it to ferment for an additional 12-24 hours at room temperature before refrigerating. Always use ripe pineapple for the best flavor and fermentation.
