Tepache is a traditional Mexican fermented beverage made from pineapple rinds, water, and sugar. To make it at home, simply combine pineapple peels, turbinado sugar (or brown sugar) and water in a container, allowing it to ferment for 2-4 days.
How to Make Pineapple Tepache at Home
Course: Fermented DrinksCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
5
minutesIngredients
4 1/2 cups water
1/2 cup turbinado, piloncillo or brown sugar
1 pineapple
1 cinnamon stick
4 star anise pods
Directions
- Warm the sugar and water in a small saucepan set over high heat. Stir them together until the sugar dissolves fully. Transfer to a 2-quart mason jar to cool.
- Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
- Cut off peel and chop. Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
- Place chopped peel into the 2-quart mason jar. Drop the cinnamon stick and star anise into the jar. Add the core and stir.
- Cover the mason jar with a cloth or coffee filter. Secure with a rubber band. Place mason jar on your kitchen counter to ferment.
- After 24 to 36 hours, check your tepache. You should notice bubbles forming. If not, cover again and wait another 24 hours.
- Refrigerate when it tastes sweet and pleasantly sour. Serve over ice.
Notes
- Tag @beniciafermentory with a photo of your homemade tepache!
