Tepache: Mexican Pineapple Brew
A traditional Mexican fermented beverage made from pineapple peels, piloncillo (or brown sugar), and warm spices, offering a naturally fizzy, tangy, and probiotic-rich refreshment.
Ingredients
- 1 whole ripe pineapple skins and core reserved
- 0.5 cup piloncillo (or dark brown sugar)
- 4-6 cups filtered water
- 1 stick cinnamon
- 2-3 whole cloves
Instructions
- Thoroughly wash the pineapple. Remove the crown and base. Carefully peel the pineapple, reserving the peels. You can cube the fruit for another use.
- Place the pineapple peels and core (if using) into a large, clean glass jar or a food-grade non-reactive container (e.g., a gallon-sized jar).
- Add the piloncillo (or brown sugar), cinnamon stick, and cloves to the jar.
- Pour filtered water over the ingredients, ensuring the pineapple peels are fully submerged. You may need to use a clean weight to keep them down.
- Cover the mouth of the jar with a clean cloth, cheesecloth, or coffee filter secured with a rubber band. This allows airflow while keeping out contaminants.
- Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight for 2-5 days to ferment.
- Check the tepache daily. Look for small bubbles forming, a slight foam on top, and a sweet, slightly sour aroma. Taste it occasionally to determine desired sweetness and tanginess.
- Once it reaches your preferred flavor, strain the liquid through a fine-mesh sieve into clean bottles or jars. Discard the solids.
- Refrigerate the strained tepache immediately to halt fermentation. It can be consumed right away, chilled over ice.
Notes
Use organic pineapples if possible to avoid pesticides on the peels. Ensure all equipment is clean. For more fizz, transfer strained tepache to sealed bottles and allow to ferment at room temperature for another 1-2 days, 'burping' daily to release pressure. Serve chilled over ice. You can vary the spices with ginger or allspice.