Homemade Probiotic Tepache Recipe
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and spices. It is a refreshing, slightly alcoholic (negligible), and probiotic-rich drink known for its tangy-sweet flavor and gut health benefits.
Ingredients
- peels from 1 ripe pineapple thoroughly washed
- 1 cup piloncillo or packed brown sugar
- 8 cups water
- 1 large cinnamon stick optional
- 3-4 whole cloves optional
Instructions
- Thoroughly wash the pineapple, removing any waxy coating. Carefully peel the pineapple, saving the peels. You can also include a few chunks of the pineapple flesh for extra flavor.
- In a large glass jar (at least 1-gallon capacity) or a food-grade bucket, combine the pineapple peels, piloncillo (or brown sugar), water, cinnamon stick, and cloves.
- Stir well until the sugar is completely dissolved. Ensure all pineapple peels are submerged in the water; you can use a small plate or a clean weight to keep them down if needed.
- Cover the opening of the jar with a piece of cheesecloth or a clean kitchen towel secured with a rubber band. This allows air to circulate while keeping insects out. Do not seal tightly.
- Place the jar in a cool, dark place at room temperature (ideally 68-75°F or 20-24°C) for 2 to 5 days. The fermentation process will begin, and you'll notice small bubbles forming and a slightly yeasty, fruity aroma developing.
- After 2 days, begin to taste the tepache daily. It should be slightly fizzy and pleasantly tart, with a hint of sweetness. If you see any mold, discard the batch (though this is rare with proper hygiene).
- Once the tepache reaches your desired flavor and fizz, strain the liquid through a fine-mesh sieve into clean bottles or another large container. Discard the pineapple peels and spices.
- Seal the bottles and refrigerate the tepache. Chilling will slow down the fermentation process. Serve cold, optionally over ice. Enjoy your homemade probiotic drink!
Notes
For best results, use organic pineapples to avoid pesticides on the peels. The fermentation time can vary based on room temperature and desired fizziness and tanginess. Taste daily after day 2. If desired, you can add a few extra fruit scraps (like apple peels) to kickstart fermentation. Store strained Tepache in the refrigerator for up to a week. For a second batch, you can reuse the pineapple peels and spices, adding more sugar and water; this 'second fermentation' often happens faster.