Beverages Raw & Fermented

Tepache – Fermented Pineapple Brew

class of tepache on a cutting board next to a bottles of fermenting pineapple

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.

class of tepache on a cutting board next to a bottles of fermenting pineapple

Tepache - Fermented Pineapple Brew

Sweet, light, refreshing, Tepache is a mild, fermented pineapple drink made using leftover pineapple peels. 
Print Pin
CourseBeverage
CuisineFermented, GAPS, Gluten Free, Paleo, Vegan
Prep Time10 minutes
Ferment Time2 days
Servings1 quart

Ingredients

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.) 
    jar full of fermenting pineapple peels
  • 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.
Traditionally made in Mexico, Tepache is a sweet, light, and refreshing fermented pineapple brew made using leftover pineapple peels. Here's how to make it.#fermentation #lactofermentation #pineapple #paleodiet #paleo #vegan #recipe #vegetarian #beverages
As an Amazon Associate I earn from qualifying purchases.

About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

1 Comment

Click here to comment. (Please note our comment policy and privacy policy. Comments close after 90 days.)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 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.

Books You’ll Love

Want to eat healthier?
Starting a special diet?

RealPlans totally customizable meal planning app makes getting a delicious, whole food dinner on the table a snap—whether you’re Paleo, vegetarian or something in between!

Vegetarian • Paleo • Gluten Free
AIP • GAPS • Keto • Whole30
LEARN MORE »

Share24
Pin311
Tweet1
Reddit
Yum1