Make Tepache: Mexican Pineapple Brew
An ancient Mexican fermented beverage made from pineapple peels, piloncillo, and spices, offering a vibrant, lightly effervescent, and refreshing taste. It's simple to prepare and rich in flavor.
Ingredients
- 1 whole pineapple organic preferred
- 1 gallon water filtered
- 1 cup piloncillo chopped or 1 cup dark brown sugar
- 1 stick cinnamon optional
Instructions
- Thoroughly wash the pineapple. Using a sharp knife, carefully peel the pineapple, ensuring to remove any remaining eyes. Reserve the fruit for another use.
- Combine the pineapple peels, water, piloncillo (or brown sugar), and cinnamon stick (if using) in a large glass jar or food-grade bucket. Make sure the peels are submerged.
- Cover the container with a clean cheesecloth or a lid that allows for some airflow (e.g., loosely fitted lid) to prevent contaminants while allowing gases to escape. Do not seal tightly.
- Place the container in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight for 1 to 5 days. Check daily; you should see small bubbles forming on the surface, indicating fermentation.
- Taste the tepache daily. Once it reaches your desired level of sweetness and tanginess, usually after 2-3 days for a sweeter, milder drink, or 4-5 days for a tangier, more effervescent one, it's ready.
- Strain the tepache through a fine-mesh sieve or cheesecloth into clean bottles or jars. Discard the peels and spices.
- Seal the bottles tightly and refrigerate immediately to halt the fermentation process. Tepache is best enjoyed chilled within 3-5 days.
Notes
For best results, use organic pineapple to avoid pesticides on the peel. If piloncillo is unavailable, substitute with packed dark brown sugar. Adjust fermentation time based on desired sweetness and fizziness – shorter for sweeter, longer for more tang and effervescence. Keep an eye out for mold; if any appears, discard the batch. Serve chilled over ice, optionally with a squeeze of lime.