Tepache is a traditional fermented drink made with pineapple. You can do many things with fruit peelings, including making vinegar. So it should come as no surprise that in parts of Mexico and South America, this fermented pineapple drink is made from the peels of the pineapple. Pineapple is a sweet fruit when fully ripe, so it lends itself well to a lightly carbonated, refreshing drink such as this tepache recipe.
20 minutes
96 hours
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Many variations of tepache recipes are made throughout Central and South America. Some recipes call for spices such as cinnamon and cloves, some call for a large quantity of added sweetener, and others call for no sweetener at all for a drier-tasting tepache drink. This is a very basic recipe, calling for 1 to 2 cups of sweetener, the latter of which will have a sweeter taste once fermented. As with most fermentations, this tepache drink recipe does contain a very small amount of alcohol, especially when made with extra sugar. Also, do be careful to not let it ferment too long or you will end up with vinegar.
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WHAT EXACTLY IS TEPACHE?
Tepache is a traditional fermented pineapple drink that uses the parts of the pineapple that we usually throw away. In a process that does not complete dissimilar from kombucha, we use the natural yeasts on the pineapple to begin to ferment the natural sugars in the pineapple still stuck to the pineapple peels and the sugar we will add. By giving this time to come together, the tepache recipe will produce a fermented drink full of probiotics with a tangy, fruity, tropical flavor.
Essential ingredients for this delicious Tepache recipe:
- 2 pineapples
- 1 to 2 cups sugar or sweetener of choice, depending on taste
- Water to cover
Meticulous Instructions for your Homemade Tepache Drink Recipe::
- Peel the pineapples, making sure to leave 1/4 to 1/2 inch of fruit on each peel.
- Save the fruit for regular pineapple eating!
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For this tepache recipe, we specifically utilize the rind that is generally discarded, so you can enjoy the fruit as usual!
Tepache is a flexible recipe that allows for various kinds of sweeteners. Dissolve granulated sweeteners in hot water. In a non-reactive vessel of one-gallon capacity, amalgamate pineapple, sugar water, and additional water to cover. Ensure to keep the pineapple peelings submerged under water. Cover the vessel. Experiment with different quantities and types of sugar, from regular cane sugar to brown sugar to piloncillo, a traditional Mexican sugar. - Place in a warm location and allow the concoction to ferment for 1 to 5 days, regularly tasting to attain the desired flavor. The longer the fermentation, the fizzier and sourer the tepache drink becomes. Keep tasting until you reach your preferred flavor profile.
- Strain the mixture and serve over ice as is, or for a more carbonated beverage, transfer into airtight bottles 3 days into fermenting (before it gets excessively fizzy), cap, and immediately refrigerate. This step mirrors the second fermentation process in kombucha brewing.
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It's important to note that tepache fermentation is temperature-sensitive. Warmer temperatures will speed up fermentation, while cooler temperatures will slow it down. This variability can affect the balance of flavors in your tepache, so monitor the process carefully.
Another interesting aspect about tepache is the potential health benefits. As a probiotic drink, tepache can aid in digestion and contribute to a healthy gut microbiome. It's also rich in vitamins B, C, and D due to the fermentation process. However, these benefits can vary depending on the ingredients and the fermentation process, so consider these factors when preparing your homemade tepache.
