Tepache: Refreshing Pineapple Brew
A lightly fermented, sweet-tart drink made from pineapple rind, piloncillo or brown sugar, and spices. Originating in Mexico, it's a delicious and probiotic-rich beverage.
Ingredients
- 1 medium pineapple organic preferred
- 1 gallon filtered water
- 1 cup piloncillo or dark brown sugar
- 3-4 whole cloves
Instructions
- Wash the pineapple thoroughly, removing the crown and base. Peel the pineapple, reserving the rind and core. You can save the fruit for another use.
- In a large glass jar or food-grade bucket (at least 1.5-gallon capacity), combine the reserved pineapple rind and core, piloncillo or brown sugar, cinnamon sticks, and whole cloves.
- Pour the filtered water over the ingredients, ensuring the pineapple rinds are submerged. You may need to use a clean weight to keep them down.
- Cover the jar loosely with a cloth or paper towel secured with a rubber band to allow airflow while keeping out contaminants. Place it in a warm spot, away from direct sunlight, for 2-3 days.
- Check the Tepache daily. You should see small bubbles forming on the surface, indicating fermentation. Taste it after 24-48 hours. It should be slightly sweet with a tangy, fizzy quality. If it's too sweet, let it ferment longer. If it becomes too sour, it's over-fermented.
- Once it reaches your desired taste, strain the Tepache through a fine-mesh sieve into clean bottles or jars. Discard the solids.
- Seal the bottles and refrigerate the Tepache. It will continue to ferment slowly in the fridge, so consume within 3-5 days for best flavor.
Notes
For a stronger flavor, you can add a small piece of ginger or a few additional spices like star anise. Fermentation time varies based on temperature; warmer climates will ferment faster. Skim off any mold that may form on the surface, but if it smells off or has extensive mold, discard it. Serve chilled, optionally with a squeeze of lime.