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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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