Tepache – Fermented Pineapple Beverage

I’ve thrown out the rinds of fresh pineapple for most of my entire life, until I
recently discovered the famous Mexican beverage called tepache. The recipe
below is quite simple, where you combine some brown sugar, pineapple rinds and
flesh, and water, and allow the contents to sit at room temperature for a few days to
ferment.

The resulting liquid (tepache) can be strained and cooled, and enjoyed as a lightly
fermented probiotic beverage. You can enjoy this drink chilled, served over ice. I
have also found that this fermented tepache beverage mixes nicely with mezcal,
served up in a chilled glass with a small dusting of Tajin on the rim.

You will need a large 2-quart jar or similarly-sized, fermentation-safe container to
make this, depending on how much pineapple you plan to ferment. If you are
using a smaller-sized 1-quart mason jar, trying starting with a bit less than ¼ of a
fresh pineapple, and use less water and brown sugar.

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Tepache - Fermented Pineapple Beverage

I’ve thrown out the rinds of fresh pineapple for most of my entire life, until I

recently discovered the famous Mexican beverage called tepache. The recipe

below is quite simple, where you combine some brown sugar, pineapple rinds and

flesh, and water, and allow the contents to sit at room temperature for a few days to

ferment.

The resulting liquid (tepache) can be strained and cooled, and enjoyed as a lightly

fermented probiotic beverage. You can enjoy this drink chilled, served over ice. I

have also found that this fermented tepache beverage mixes nicely with mezcal,

served up in a chilled glass with a small dusting of Tajin on the rim.

You will need a large 2-quart jar or similarly-sized, fermentation-safe container to

make this, depending on how much pineapple you plan to ferment. If you are

using a smaller-sized 1-quart mason jar, trying starting with a bit less than ¼ of a

fresh pineapple, and use less water and brown sugar.

Ingredients

• ½ fresh pineapple and rind (core removed)
• Roughly 3 cups of water
• ¼ cup brown sugar
• ¼ tsp a very small pinch Kosher salt
• 1 cinnamon stick (optional)

Instructions 

• Clean your fermentation jar with very hot, soapy water, and dry completely.
• Cut the pineapple rind and flesh into small, bite-sized chunks.
• Add the chunks of pineapple rind and flesh to the fermentation jar.
• Press the pineapple down as best you can into the bottom of the jar.
• If you want to add cinnamon flavor to the final product, break the whole cinnamon stick in half, and add it to the jar. You can also leave the cinnamon stick out.
• Mix the brown sugar, water, and Kosher salt together until the sugar has completely dissolved.
• Pour the liquid brine on top of the pineapple until the bits of pineapple are covered.
• *Leave about 1-2 inches of unfilled space in the top of the jar.
• Fill a heavy-duty plastic Ziplock sandwich bag with ½ cup of water, seal the bag, and carefully place the Ziplock bag on top of the fermenting pineapple.
• *This will help keep the actual bits of pineapple submerged below the surface of the brine while the pineapple ferments. You can also use a glass or ceramic fermentation weight.
• Cover the jar with a lid, and make sure to open the jar a few times each day to let the built-up gas escape.
• *If you don’t open the jar several times during the fermentation process, especially during the first day or two, your jar will explode and it will make a big mess.
• After roughly three or four days, strain the liquid from the pineapple, and reservethe liquid.
• Store the liquid in the fridge, and consume within a few days.

Notes

Similar to Kombucha, you will notice a small cloudy-looking SCOBY (symbiotic
culture of bacteria and yeast) forms and begins to grow in the bottom section of the
jar as the beverage is fermenting. This SCOBY is totally normal, and contains
healthy bacteria for your gut.

The drink can sit out at room temperature for a few extra days, although it will
become funkier and more acidic as time passes. I prefer to strain the beverage
after three or four days, and try to drink the strained Tepache within a few days of
storing.