Homemade Tepache: Easy Fermented Drink
A traditional Mexican fermented beverage made from the peels of pineapple, sweetened with piloncillo (unrefined cane sugar), and spiced with cinnamon. This naturally effervescent drink is wonderfully refreshing and surprisingly easy to make.
Ingredients
- 1 whole ripe pineapple peel only
- 200 gram piloncillo (or dark brown sugar) chopped or grated
- 2 stick cinnamon
- 2 liter filtered water
Instructions
- Thoroughly wash the pineapple. Using a stiff brush, scrub the outside to remove any dirt or impurities. Remove the crown and bottom, then carefully peel the pineapple, keeping the peels as intact as possible. You will only use the peels for this recipe, so enjoy the fruit separately!
- In a large, clean glass jar or food-grade bucket (at least 2-liter capacity), combine the pineapple peels, chopped piloncillo, and cinnamon sticks.
- Pour the filtered water over the ingredients, ensuring the pineapple peels are submerged. You may need to use a clean plate or weight to keep them below the water level to prevent mold. Leave about an inch of headspace.
- Cover the jar with a breathable cloth (like cheesecloth or a clean kitchen towel) and secure it with a rubber band. This allows air circulation while keeping out insects while still protecting the fermentation.
- Place the jar in a warm spot at room temperature, away from direct sunlight. Let it ferment for 2-5 days.
- Begin tasting your tepache after 24-48 hours. The fermentation time will depend on ambient temperature and desired fizziness and sweetness. It should develop a slightly tangy, sweet, and lightly alcoholic (very low ABV) flavor with a pleasant fizz. A white film (kahm yeast) might form, which is generally harmless, but discard if you see colorful mold.
- Once your tepache has reached the desired taste, strain the liquid through a fine-mesh sieve or cheesecloth into clean bottles or jars. Discard the solids.
- Seal the bottles and refrigerate the tepache immediately to slow down fermentation. It can be stored in the refrigerator for up to a week. Serve chilled, optionally over ice with a slice of lime or a sprinkle of chili powder.
Notes
For best results, use organic pineapple to avoid pesticides on the peel. Ensure all equipment (jars, spoons) is thoroughly cleaned to prevent unwanted mold. Adjust the amount of piloncillo (or dark brown sugar) to suit your sweetness preference. For a stronger fizz, you can let it ferment for up to 5 days, but taste daily to prevent it from becoming too sour or alcoholic. Strain well before chilling. Tepache is delicious served over ice with a squeeze of lime or a pinch of chili powder. You can also experiment by adding ginger slices or star anise during fermentation.