How to Make Mexican Tepache (Like Kombucha but Made Out of Fruit)| The Frugal Chef

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.

Dissolve 1/2 cup brown sugar in 4 and 1/2 cups of water in a pot over heat, stirring until fully dissolved.

Cut the pineapple and use the peels and core, ensuring to wash the pineapple well if not organic.

Add 1 cinnamon stick and 2 cloves to the jar with the pineapple peels and core.

Pour the dissolved sugar water over the pineapple peels and spices in the jar.

Cover the jar with a coffee filter secured with a rubber band to keep out dust and insects.

Place the jar in a darkish place on the counter to ferment for about 24 to 36 hours.

Check the fermentation after 24 hours; look for bubbles and foam to indicate readiness.

If there is no foam, let it ferment longer, but do not exceed 36 hours.

Once ready, strain the mixture into a pitcher, discarding the solids.

Taste the liquid; if it's too tart, add more sugar or dilute with water.

Optionally, add carbonated water and a squeeze of lime for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary