How to make tepache – A refreshing fermented soda made from pineapple. This step-by-step recipe is easy and makes a delicious fizzy pineapple drink.
Tepache
Tepache de piña is a Mexican fermented drink made from pineapple peels, brown sugar, and spices. Traditionally tepache was made from corn but, nowadays most tepache recipes are made from pineapples.
This drink is fermented twice. The first time, to develop the flavors, and the second, to develop fizziness.
Tepache benefits
Tepache is a fermented drink containing beneficial bacteria and probiotics that support a healthy gut. Pineapple is a good source of enzymes and vitamin C, which makes tepache a healthier alternative to sodas and juices.
What you’ll need to make this recipe
Equipment:
- Glass jar of at least 2 liters
- Wooden spoon
- Cheesecloth or nut milk bag
- A coffee filter or a kitchen towel
- Rubber band
- Small glass bottles with a hermetic cap
- Funnel
Ingredients:
- Pineapple peels and core – from a ripe, preferably organic pineapple
- Lemon slices – preferably organic
- Fresh ginger slices
- Whole cloves
- Cinnamon sticks
- Raw sugar
- Filtered water
How to make tepache
- Wash your pineapple and make sure there isn’t any mold on its surface. Cut the pineapple. Reserve pineapple meat for later use and keep the peel and the core for the tepache.
- Place your pineapple peels and core in your jar, along with sugar, lemon slices, ginger, and spices.
- Pour filtered water over and mix with a wooden spoon. To keep the peels submerged, find the largest peel and place it on top of your jar to keep the smaller pieces from floating on the surface.
- Cover with your kitchen towel (or coffee filter) and secure with an elastic band.
- Store your tepache in a place away from direct light, in a well-ventilated area.
- Let it ferment for 2 to 4 days checking on it daily. After 2 days, you should see some bubble formation on the surface. Taste it, and if you are satisfied with the taste, you can start bottling the tepache for its second fermentation.
- Strain the tepache using a cheesecloth or nut milk bag.
- Using a funnel, pour the tepache into the bottles and close. Make sure your bottles are hermetically closed so pressure can take form.
- Store your bottles in a place away from direct light and let ferment a second time, 1 to 3 days, depending on the room temperature.
- Carefully burp your bottles daily, to release any gas buildup. Be careful, this part can be scary! Hold the bottle cap tightly against the bottle, then open it and slowly lift your hand to release the pressure while opening the cap.
- Taste test your tepache, then store your bottles in the fridge.
- Serve fresh with a slice of lemon over ice cubes!
Tips to nail your tepache every time
- Since you’ll use the pineapple peels to make tepache, you want to be careful about its sourcing. Get an organic pineapple for this recipe, if you can.
- Clean your utensils and sterilize them with boiling water to avoid any bad bacteria growth.
- Make sure your bottles can keep the pressure well. Using the wrong bottle can cause a bottle explosion if the pressure is too high.
- Do not overfill your bottles to avoid any accidents! Keep at least 3 inches (10 cm) of space in each bottle.
- Taste test your tepache every day to verify the tartness and booziness. In warmer climates, tepache can be ready in 2 days, end start containing alcohol quickly. Always taste test to verify.
- Do not use refined sugar, brown sugar can work but raw cane sugar such as piloncillo or panela work better.
Other refreshing beverages you might want to try next
What you might need to make this recipe:
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How to make tepache - A refreshing fermented soda made from pineapple. This step-by-step recipe is easy and makes a delicious fizzy pineapple drink.
- 1 ripe pineapple preferably organic
- 1/2 lemon, sliced (optional, but highly recommended)
- 3-4 slices of fresh ginger (optional, but highly recommended)
- 5 cloves
- 2 cinnamon sticks
- 1/2 cup raw cane sugar (panela, piloncillo or brown sugar)
- filtered water (enough to fill up your jar)
Wash your pineapple under running water and make sure to remove any mold on its surface. Cut the pineapple the way you usually do. Reserve pineapple meat for later use and keep the peel and the core for the tepache.
Place your pineapple peels and core in your jar, along with sugar, lemon slices, ginger, and spices.
Pour filtered water over and mix with a wooden spoon. To keep the peels submerged, find the largest peel and place it on top of your jar to keep the smaller pieces from floating on the surface.
Cover with your kitchen towel (or coffee filter) and secure with an elastic band.
Store your tepache in a place away from direct light, in a well-ventilated area.
Let it ferment for 2 to 4 days checking on it daily. After 2 days, you should see some bubble formation on the surface. Taste it, and if you are satisfied with the taste, you can start bottling the tepache for its second fermentation.
Strain the tepache over a big bowl using a cheesecloth or nut milk bag.
Using a funnel, pour the tepache into the bottles and close. Make sure your bottles are hermetically closed so pressure can take form.
Store your bottles in a place away from direct light and let ferment a second time, 1 to 3 days, depending on the room temperature.
Carefully burp your bottles daily, to release any gas buildup. Be careful, this part can be scary! Hold the bottle cap tightly against the bottle, then open it and slowly lift your hand to release the pressure while opening the cap.
Taste test your tepache, then store your bottles in the fridge.
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