Foolproof Pineapple Tepache (Step By Step)
User Reviews
4.9
Foolproof Pineapple Tepache (Step By Step)
Description
The recipe begins by cleaning the pineapple and cutting off the peel with some flesh attached. These peels are placed in a large jar with dissolved brown sugar in water. Optional flavorings like ginger, cinnamon, whole cloves, and sliced chili add depth to the brew. A weight keeps the peels submerged to prevent mold during fermentation.
The jar is covered lightly and left in a warm, dark place for one to three days until signs of fermentation are visible with bubbles and a pleasant mildly sour taste. This natural fermentation creates a traditional tepache, a refreshing beverage with a balance of sweetness, acidity, and spice from the pineapple and added ingredients.
This drink can be consumed as is or bottled for secondary fermentation to increase carbonation. It pairs well chilled and serves as a unique probiotic-rich beverage alternative. Due to acidity, properly stored tepache can last for an extended period in refrigeration, with flavors evolving over time.
Discarding or reusing the pineapple peels for additional fermentation rounds is possible, and caution with carbonation bottle pressure is advised during secondary fermentation.
Ingredients
- 1 pineapple ripe
- 1 cup light brown sugar 200 g, or 1 large cone piloncillo
- 8 cups water 1.9 L
- ginger optional; 2 thumbs sliced ginger, ½ red chili, 1 cinnamon stick, 3 whole cloves
- red chili
- cinnamon stick
- cloves
Instructions
- Cut: Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.
- Assemble: Add sugar (or piloncillo) and 1 cup of the water to a clean, large glass or ceramic jar, stirring well to dissolve sugar. Add optional flavors and cover with pineapple rinds, then add remaining water. Submerge all ingredients in the liquid to prevent mold by weighing it down using either a glass, ladle spoon, or fermentation weight.
- Ferment: Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. Set somewhere dark and room temperature (ideally 75-80°F, 24-26°C), letting it ferment for 1 to 3 days.
- Drink or Bottle: The tepache is finished when you see many small bubbles on top and it tastes how you want it to (test by drawing some out with a paper straw, using your finger to keep the tepache in the straw). Either refrigerate and drink the tepache as is, or carbonate it in the second fermentation.
- Second Fermentation (Optional): Funnel the liquid into fermentation-grade bottles, leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer they will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.
Notes
- Reuse pineapple peels for one or two more fermentation batches as they retain yeast.
- Use fermentation-safe bottles for secondary carbonation to avoid explosion risks and refrigerate once done.
- Store finished tepache in sealed containers refrigerated for up to a year to preserve its acidity and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1cup (depends on fermentation lenngth) | |
| Calories | 120kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 25mg | 1% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 30g | 60% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 30mg | 33% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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