Pineapple Tepache Recipe

Directions

• Rinse the pineapple thoroughly to remove any dirt. Organic pineapples are recommended since you’ll be using the peel, where pesticides can linger.
• Cut off the top and bottom of the pineapple. Peel the fruit, reserving the skins. You can set the flesh aside for eating or juicing.
• In a large glass jar or fermentation vessel, place the pineapple peels, the cinnamon stick, cloves, and any optional add-ins like ginger.
• Pour the filtered water over the ingredients.
• Add the piloncillo or brown sugar to the jar. Stir with a wooden spoon until the sugar is fully dissolved. If you’re using piloncillo, which is unrefined Mexican sugar, you might need to break it into smaller chunks to help it dissolve faster.
• Cover the jar with cheesecloth or a clean kitchen towel. Secure it with a rubber band or string to allow airflow while keeping out insects or dust.
• Place the jar in a warm, shaded spot in your kitchen, away from direct sunlight, and let it sit for 48-72 hours.
• After 48 hours, check on your tepache. You should notice some bubbles forming on the surface, a sign that fermentation is underway. Taste it: if it’s sweet and lightly tangy, it’s ready. If you prefer a more tangy, less sweet flavor, let it ferment for another day (up to 72 hours).
• Once fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth to remove the solids.
• Pour the strained tepache into clean glass bottles or jars with lids.
• Refrigerate the bottles for at least a few hours before serving. Tepache is best enjoyed cold and will continue to carbonate slightly in the fridge.
• For a fizzy version, you can seal the tepache in airtight bottles and let it sit in the fridge for an additional 1-2 days. Be careful when opening, as the pressure from carbonation can build up.