Homemade Tepache: Probiotic Pineapple
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon or cloves. This refreshing drink is celebrated for its tangy taste and impressive probiotic benefits, making it a delicious way to support your gut health.
Ingredients
- 1 whole pineapple peels only
- 1 cup piloncillo or brown sugar
- 1 cinnamon stick optional
- 3-4 cloves optional
Instructions
- Thoroughly wash the pineapple. Peel the pineapple, reserving the peels. Try to remove as much of the fruit as possible if you prefer a clearer Tepache.
- In a large glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), and water. If using, add the cinnamon stick and cloves.
- Stir well until the sugar is mostly dissolved.
- Cover the jar with a clean cloth or cheesecloth, securing it with a rubber band. This allows air circulation while keeping insects out.
- Place the jar in a warm spot, out of direct sunlight, to ferment for 2-4 days.
- Taste the Tepache daily after day 1. It should become slightly fizzy and tangy. The longer it ferments, the more alcoholic and sour it will become.
- Once it reaches your desired taste, strain the liquid through a fine-mesh sieve into a clean bottle or jar, discarding the solids.
- Store the finished Tepache in the refrigerator. It can be consumed immediately but tastes best chilled. Enjoy!
Notes
The fermentation process typically takes 2-4 days, depending on room temperature. Taste daily to achieve your desired tartness and fizz. For a more complex flavor, you can add a cinnamon stick or a few cloves during fermentation. Serve chilled and enjoy its probiotic benefits!