Tepache Recipe! | Easy 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.

Wash the pineapple skin with fruit wash or non-antibacterial soap and water.

Rinse the jar with non-antibacterial soap and water, ensuring it can hold at least a gallon.

Slice the top and bottom off the pineapple and remove the skins, saving the fruit for later in the fridge.

Place the pineapple skins into the jar.

Add 8 oz of piloncillo (or 1 cup of brown sugar) and 2-3 cinnamon sticks to the jar.

Pour in 1 gallon of bottled or filtered water and stir the mixture.

Cover the jar with a clean dish towel and secure it with a rubber band to allow carbon dioxide to escape.

Let the mixture ferment at room temperature for 4 to 5 days, stirring daily to prevent mold.

Taste the mixture daily to check for readiness; it should be a healthy mix between tart and sweet.

After 4 to 5 days, when the taste is to your liking, strain the tepache into a glass pitcher to filter out solids.

Pour the strained tepache into pressure-rated swing top bottles, filling them up to the wire bail.

For a second batch, reuse the ingredients by adding another 8 oz of piloncillo or 1 cup of brown sugar and refill with a gallon of water.

Check the bottles daily for carbonation, looking for a good p-ts-ah sound when cracking the lids.

Once carbonated, refrigerate the bottles, then pour into a frosty glass and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary