Ingredients
1 ripe pineapple (preferably organic), washed and dried
3/4 c. organic cane sugar
8 c. water
Mint leaves, for serving
Preparation
Step 1Using a sharp knife, trim off top and bottom of pineapple and discard. Stand pineapple up on your cutting board and trim off a ½”-thick layer of peel all around, following the curve of the pineapple from top to bottom. Place peels in a large sterilized jar. Step 2Cut pineapple into four long quarters, then trim to remove core. Place core into the jar. Save fruit for another use.Step 3To jar, add sugar and water and stir to combine. Loosely screw lid onto jar and set in a place away from direct sunlight.Step 4Begin first fermentation: At least twice a day, carefully swirl the jar to stir the tepache and ensure sugar is fully dissolved and pineapple is submerged. Slowly unlid jar twice a day to “burp” the mixture and release excessive carbonation. Let tepache ferment until mixture is bubbly, 3 to 5 days. Begin tasting the tepache once you see tiny bubbles near the surface of the mixture, indicating carbonation. The longer the fermentation, the more acidic and alcoholic the tepache becomes.Step 5Once tepache reaches desired sweetness and flavor, begin second fermentation: Transfer jar to the refrigerator to slow the fermentation process. This will arrest the increase in acidity and alcohol content. Periodically burp the jar to avoid excessive build-up of carbonation and consume within 2 weeks.Step 6Garnish with mint before serving.
A fermented drink originating in Mexico, tepache is usually made with an unrefined brown sugar called piloncillo. You can also substitute granulated sugar, so long as you use real cane sugar and not sugar substitutes. Sugar is necessary in this case to help feed the microorganisms on the pineapple peel; for this reason, it is recommended that you use organic pineapples whenever possible, to eliminate the presence of pesticides and allow for the presence of healthier natural yeast. Much like making kombucha, you need time and patience for making tepache. The process to turn the pineapple skin into an effervescent drink is usually 5 days, depending on conditions like your water composition, ambient temperature, and how much natural yeast was on your pineapple to begin with. Buy an organic pineapple if it’s available, then wash thoroughly with just water—no soap!—to preserve some of the wild yeast on the skin. Start with a clean, sterilized jar to ensure a successful fermentation and give your mixture a gentle shake or stir a few times every day to help everything get along together. A formation of white scum or film on top is normal. Mold will look like fuzzy greenish-white growths at the surface level. Tepache, depending on how far the fermentation goes, can be slightly alcoholic. There is a first ferment in the jar at room temperature, then a second ferment that takes place in the fridge. Be sure to “burp” your bottles a couple of times a day or keep your lid loosely tightened to prevent an explosive pop from the gas build-up! To enjoy, add sweetener or fruit juice or strawberry lemonade until your desired level of fruitiness is achieved. Traditionally, it is served with cinnamon and sometimes beer for a spiked experience. Rum or white wine can also produce a fun tepache cocktail: serve chilled or over ice, with simple syrup or a sprig of bruised mint. Once you’ve made a batch, drop us a comment and let us know how you enjoyed it!
