Homemade Tepache (Mexican Pineapple Ferment)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baker's yeast

Sourdough starter can add more flavor.

Chop the top and bottom off the pineapples and slice off the peels, leaving some flesh attached.

Use about a quarter of the pineapple flesh in the tapache brew, saving the rest for snacking.

Take the pineapple rinds and cores and add them to the brew.

Add 1 cup of brown sugar to the brew vessel and dissolve it in the water.

Add the pineapple rinds, cores, and about a quarter of the pineapple flesh into the brew vessel.

Add a cinnamon stick to the mixture.

Fill the brew vessel to the top with filtered water and stir to distribute the sugar evenly.

Cover the vessel loosely with a lid or a clean cloth secured with a rubber band to allow gases to escape.

Let the mixture sit at room temperature for about a week, tasting it around the 5 to 7 day mark to check for desired sweetness and acidity.

After about 4 days, move the tapache to the refrigerator to chill completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary