How to Make Tepache (Fermenting Pineapple Skin) | Brewbird at Home

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.

Cut off the top of the pineapple.

Use only the outer skin of the pineapple, cutting it generously to include some meat for flavor.

Cut out the core of the pineapple and use a few chunks of the pineapple meat (about 2-3 chunks).

Mash up the pineapple skins and meat to release more flavor.

Dissolve 1 cup of packed dark brown sugar in 250 milliliters of hot water.

Pour the sugar mixture into a glass jar as the fermentation vessel.

Add 1 liter of room temperature water to the jar to cool down the hot water and prevent killing the yeast on the pineapple.

Add the mashed pineapple skins and meat into the fermentation vessel.

Crush 3 cloves and add them to the mixture along with 1 piece of cassia bark.

Pour in 750 milliliters of water to cover the pineapple completely.

Cover the jar with cling film or a towel and secure it with a rubber band.

Stir the mixture daily to promote fermentation and ensure the pineapple stays submerged.

After the primary fermentation, ladle the mixture into glass bottles using a funnel and cheesecloth to catch particles.

Leave some space in the bottles to allow for carbonation from the yeast.

Cap the bottles and let them sit at room temperature for another 2 days before transferring to the fridge.

Enjoy the tapache chilled after a couple of hours in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary