How do you store Tepache?

Store the tepache in a sealed bottle in the refrigerator. It stays good for up to 5 days. Note: fermentation can continue, so leave some space in the bottle to prevent pressure buildup.

Tepache – No Waste Fermented Drink from Pineapple

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I really make this every time I buy a nice, ripe pineapple. Because let's be honest: pineapples are not the cheapest fruits, and I want to get everything out of them. That's why I use not only the flesh but also the skin and the core to make a refreshing, lightly sparkling, fermented drink: tepache!
Tepache is a traditional Mexican drink with a sweet, funky, and slightly alcoholic taste. The fermentation process is quite quick and simple, and the best part is that it helps reduce food waste. You only need pineapple peels, sugar, and water!

I really make this every time I buy a nice, ripe pineapple. Because let's be honest: pineapples are not the cheapest fruits, and I want to get everything out of them. That's why I use not only ...

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Ingredients

What do you need?

Quantity: 2 liters

Peel and core of 1 ripe pineapple
1 cone of piloncillo (or 150 g of dark brown sugar or raw cane sugar)
1.5 liters of water
1 cinnamon stick (optional)
2 cloves (optional)
1 cm fresh ginger, sliced (optional)

Preparation method

How do you make this?

Prepare the pineapple
Wash the pineapple thoroughly before peeling it.
Cut off the skin and also save the core.

Make the sugar water
Bring 1.5 liters of water to a boil in a pot.
Add the piloncillo (or sugar) and stir until completely dissolved.
Let it cool to room temperature.

Start fermentation
Place the pineapple peels and core in a large glass jar or fermentation vessel.
Add the sugar water and optionally cinnamon, cloves, and ginger.
Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band.

Ferment
Let the mixture sit at room temperature for 24-72 hours.
Stir it daily and taste after 24 hours. The longer you let it sit, the stronger and more alcoholic the flavor becomes.

Strain and serve
Pour the tepache through a fine sieve into a bottle or pitcher.
Serve chilled, with ice cubes and optionally a slice of lime.

Tips

Adjust fermentation time – In warmer temperatures, the tepache ferments faster. Taste regularly and store it in the refrigerator once it has the desired flavor.

Keep fruit flies away – Make sure the cloth is secured tightly to prevent unwanted visitors.

Make a larger batch – Do you have more pineapple peels? Double or triple the recipe for a larger supply.

Make it a cocktail – Add a splash of tequila or rum for a summery, adult version.

Extra flavor dimensions – Experiment with star anise, orange peel, or chili for a unique twist.