Sweet, light, refreshing, Tepache is a mild, fermented pineapple brew made using pineapple peels. Tepache originated in Pre-Columbian central Mexico as a popular drink among the Nahua people.
In the náhuatl language, the word tepache means “drink made from corn,” and originally, tepache was made from corn (maize), but the contemporary recipe for tepache uses pineapple rinds.
Though tepache is fermented for a few days, the resulting drink does not contain much alcohol, unless you add brewer’s yeast. In fact, the longer you ferment the pineapple, the more it gets closer to vinegar (which is great in its own right).
Make sure you use organic pineapples for this recipe. The fermentation process for tepache relies on the yeast that naturally lives on pineapple peels, so you’ll want to make sure your fruit doesn’t have any pesticides residues on it.
Ingredients
- 1 ripe whole pineapple (or use just the peels)
- 1 cup raw cane sugar (Rapadura, panela or Piloncillo)
- 5 whole whole cloves
- 1 whole cinnamon stick
- 1 quart purified water
- 1/2-1 tsp (or 4g) brewer's yeast (optional) This increases the alcohol content of the brew.
Instructions
- Rinse the pineapple to remove any dust or debris. Cut the peel and set aside, then chop the pineapple pulp.
- In a large glass jar, combine the pineapple peels and as much pulp as will easily fit, cane sugar or Piloncillo, cinnamon stick, cloves and 1 quart of water. Add brewer's yeast if using. Shake or mix well.
- Cover the jar or container with a fermentation lid, loosely fitted Mason jar lid, or cheesecloth wrap that allows the brew to degas continually. Place this container on your counter or in your pantry and let it sit for 24 for hours. (If it is hot in your kitchen, check after 12 hours.)
- With a wooden spoon, skim away any white foam that has formed on top of the liquid. Loosely cover again and let ferment for another 24–48 hrs. Feel free to taste it after 24 hours. DO NOT let it ferment longer unless you want to make pineapple vinegar.
- Strain the liquid from your jar into a pitcher. Taste for sweetness and add more sugar, if needed. If you prefer a more diluted version, mix 1 cup of Tepache into 1 quart of water.
- Serve over ice. If you are not using all the tepache right after it's strained, store in a glass container in your refrigerator to enjoy later.
Nutrition
Recommended for This Recipe
English
Spanish
French
Italian
Portuguese
German
Dutch
Russian
Arabic
Chinese (Simplified)
Japanese
I’m having an issue where my Tepache develops mold on the tips of the pineapple rinds that are sticking out of the liquid after 2 days. I have it in a sunny spot indoors at between 65 and 75 degrees Fahrenheit. Any suggestions would be greatly appreciated!
You’ll want to weigh the pineapple rind down so it stays under the liquid. Fermenting weights are perfect for this, but, in a pinch, you can also put some stones into two, doubled-up plastic sandwich bags.
Hello. Is it necessary the sugar?
Yes. I think you will find it both tastes and fermentation compromised without it. The sugar is largely consumed by the bacteria/yeasts and is there to feed them.
Hei Dawn, Today is the third day of the fermentation process, but I got confuse. My tepache has produced very very little white foam? is it something wrong?
This sounds delicious. I have tried making my own fermented drinks before but I have yet to use pineapple. My favorite fruit by far. Cannot wait to make this.