Tepache
Fermented Pineapple
Pineapple peel and core ferment for one to three days in a spiced piloncillo brine, producing a tangy, gently effervescent drink you bottle and chill the moment it's ready.
Tepache
✦ Antes de Empezar
Before you cook
Does tepache contain alcohol?
Yes, a small and variable amount — fermentation naturally produces some alcohol. Treat it as a mildly alcoholic beverage, and always discard a batch that develops fuzzy mold, a rotten odor, or unusual colored growth rather than risk drinking it.
Ingredientes· 5View
Tepache Base
- 1Whole Ripe Pineappleonly skins and core are used
- 8 cupsWaterpurified
Aromatics & Sugar
- 8 ozPiloncillo Conegrated
- 1 largeMexican Cinnamon Stick
- 3Whole Cloves
Instrucciones
6 pasosPrepara el frasco
Fill the jar
Place the pineapple peel and core, piloncillo, cinnamon, and cloves in a very clean 3-quart glass jar.
Agrega el agua
Add the water
Add the water and stir to dissolve most of the piloncillo. Keep the solids submerged with a fermentation weight if you have one.
Fermenta
Ferment
Cover with a clean cloth secured with a band. Ferment at cool room temperature for 24 to 72 hours.
Prueba y cuela
Taste and strain
Stir and taste every 12 hours; strain once it's lightly tangy, fragrant, and gently bubbly.
Embotella y refrigera
Bottle and chill
Bottle and refrigerate immediately. Open carefully — carbonation can build up.
Verifica la seguridad
Check for safety
Discard the batch if it develops fuzzy mold, a rotten odor, or unusual colored growth. Tepache naturally contains a small, variable amount of alcohol.