Tepache (Fermented Pineapple Drink)
A traditional Mexican fermented drink made from pineapple peels and rinds — the parts most people throw away. Sweet, tangy, slightly spiced, and beautifully golden.
Time: 2-3 days · Yield: About 2 quarts
Ingredients
- ●Peel and core from 1 whole pineapple (save the fruit for eating)
- ●1 cup raw cane sugar or piloncillo (Mexican raw sugar)
- ●8 cups filtered water
- ●1 cinnamon stick
- ●3 whole cloves
- ●Optional: 1/2-inch piece fresh ginger, sliced
Method
- Rinse the pineapple peels and core. No need to scrub — the wild yeasts on the skin are what ferment the drink.
- In a large jar or pitcher (at least half-gallon), combine the pineapple peels and core, sugar, cinnamon, cloves, and ginger (if using).
- Pour the water over everything. Stir until the sugar dissolves.
- Cover with a cloth secured with a rubber band.
- Let ferment at room temperature for 2-3 days, stirring once daily. You'll see bubbles forming on the surface within 24 hours.
- Taste at day 2. It should be sweet, tangy, and lightly fizzy. If you want more tang, let it go another day. Much longer and it starts heading toward vinegar territory.
- Strain out the solids and pour into bottles. Seal and refrigerate.
Note: Use organic pineapple if possible — you're eating the peel, and conventional pineapples are often treated. Piloncillo (cone-shaped Mexican raw sugar) gives the most traditional flavor. Brown sugar works as a substitute. Tepache is one of the fastest, easiest fermented drinks. It's a perfect gateway recipe. If it ferments too long and becomes vinegary, use it as a pineapple vinegar for dressings and marinades.
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