Mexican Tepache
Have you heard of tepache; a fermented pineapple beverage originating in Mexico? I did not until I started my fermented beverage quest. So far I have made kombucha, milk kefir as well as water kefir.
I love pineapple and am loving learning to ferment beverages so it seemed like the next logical one to try. All you need it a ripe pineapple, brown sugar, a glass jar and water. You can also add a cinnamon stick, cloves and other spices if desired.
Cut the rind off the pineapple after washing and stuff in a jar. Add the brown sugar and cover all with water. Stir to dissolve sugar, cover with a lid and set in a non direct sunlit area for 5 days.
This is the bubbling after a few days letting you know there is indeed a fermentation happening.
This is what it looks like days later when it is to your desired taste. The liquid is also much lighter in color after fermenting.
Strain the liquid off into a measuring cup and repeat again the above process with the same rinds for a 2nd time.
Bottle the liquid and allow to second ferment in flip top or glass jars for about 3 more days. Chill and enjoy.
- Reusing store bought kombucha bottles and Grolsch beer bottles are a very economical way to bottle your beverages. Check out how I cleaned mine on another post I shared here.
The second batch I bottled in big jars.
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Mexican Tepache
Recipe details
- 3 16 oz bottle
- Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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