📝 About This Recipe
Tepache is a vibrant, effervescent fermented treasure from the streets of Mexico, crafted from the humble peels and core of a ripe pineapple. This ancient beverage balances the deep, earthy sweetness of piloncillo with a warm spice profile of cinnamon and cloves, resulting in a refreshing probiotic tonic. It is a beautiful testament to the culinary philosophy of 'no waste,' turning fruit scraps into a sparkling, golden elixir that captures the essence of a tropical afternoon.
🥗 Ingredients
The Fruit Base
- 1 large Ripe Pineapple (organic preferred, skin thoroughly scrubbed but not removed)
- 8 cups Filtered Water (chlorine-free to ensure healthy fermentation)
Sweetener & Spices
- 8 ounces Piloncillo (can substitute with dark brown sugar or muscovado)
- 1 large Ceylon Cinnamon Stick (broken into pieces to release oils)
- 3 pieces Whole Cloves (provides a subtle aromatic backnote)
- 1 whole Star Anise (adds a faint licorice sweetness)
- 1 inch Fresh Ginger (sliced into thin rounds, unpeeled)
For Serving
- 2 cups Ice Cubes (for chilling)
- 4-6 pieces Fresh Mint Sprigs (for garnish)
- 2 pieces Lime Wedges (to squeeze over the finished drink)
- 1 tablespoon Chili-Lime Seasoning (like Tajín, for rimming the glass)
👨🍳 Instructions
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1
Thoroughly wash the exterior of the pineapple with a vegetable brush and plain water. Since we are using the skins, it is vital to remove any debris while keeping the natural wild yeast intact.
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2
Remove the leafy green top and the bottom base of the pineapple and discard. Slice the skin off the pineapple in wide strips, leaving about 1/4 inch of flesh attached to the skin. Chop the core into chunks and set aside; save the rest of the fruit for eating fresh.
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3
In a large pot, combine 2 cups of the filtered water with the piloncillo (or brown sugar). Heat over medium-low, stirring constantly, until the sugar has completely dissolved into a dark syrup.
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4
Remove the syrup from the heat and add the remaining 6 cups of cold filtered water to bring the temperature down to room temperature. It is crucial the liquid isn't hot, or it will kill the yeast.
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5
Place the pineapple skins, chopped core, cinnamon stick, cloves, star anise, and ginger slices into a clean 1-gallon glass jar or a traditional ceramic crock.
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6
Pour the piloncillo water over the pineapple and spices. Ensure there is at least 2-3 inches of headspace at the top of the jar to allow for foam and expansion.
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7
Cover the mouth of the jar with a clean cheesecloth or a thin kitchen towel and secure it tightly with a rubber band. This allows the brew to breathe while keeping fruit flies out.
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8
Place the jar in a warm, dark corner of your kitchen (70-80°F is ideal). Let it sit undisturbed for 24 hours.
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9
After 24 hours, check the jar. You should see a light white foam forming on the surface; this is a sign of active fermentation. Use a clean wooden spoon to skim off any excess white scum if desired.
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10
Let the mixture ferment for another 24 to 48 hours. Taste it daily after the first 24 hours. It is ready when it is pleasantly tangy, slightly fizzy, and less sweet than when you started.
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11
Once the flavor is to your liking (usually at the 72-hour mark), strain the liquid through a fine-mesh sieve into a clean pitcher, discarding the solids.
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12
Transfer the pitcher to the refrigerator to chill thoroughly. This also slows down the fermentation process so it doesn't turn into vinegar.
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13
To serve, rim a glass with lime juice and chili-lime seasoning. Fill with ice, pour the chilled tepache over, and garnish with a fresh mint sprig.
💡 Chef's Tips
Use organic pineapples whenever possible, as conventional ones may have pesticides or have been irradiated, which can kill the natural yeast needed for fermentation. If you see white mold, it is usually 'Kahm yeast' and can be skimmed off, but if you see fuzzy green or black mold, discard the batch and start over. Do not let it ferment for too long (beyond 4-5 days) or it will turn into pineapple vinegar, which is great for cooking but too sharp for drinking. For extra carbonation, you can do a 'second fermentation' by bottling the strained tepache in flip-top bottles for 24 hours at room temperature before refrigerating.
🍽️ Serving Suggestions
Serve alongside spicy Al Pastor tacos to cut through the richness of the pork. Mix 3 parts tepache with 1 part light Mexican lager for a refreshing 'Tepache Chelada'. Add a splash of dark rum or mezcal for a sophisticated, smoky tropical cocktail. Pair with salty snacks like chicharrones or Tajín-sprinkled mango slices. Enjoy as a mid-afternoon digestive aid after a heavy lunch.