Tepache
Ingredients
- Pineapple rinds and core from 1 whole pineapple
- 1 cup piloncillo (unrefined brown sugar) or to taste
- 4 cups water
- 2 cinnamon sticks optional
- Additional spices like cloves, allspice, or chilli powder optional, add to taste
Instructions
- Peel a fresh pineapple and set aside the fruit for other uses. You will only need/use the rinds and the core.
- Cut the pineapple rinds and core into small pieces and place them in a large, clean glass or plastic container. A gallon-sized jar or container is often used.
- Add the piloncillo (brown sugar) to the container with the pineapple. The amount of sugar you use can vary depending on your sweetness preference. Start with 2/3 to 1 cup of piloncillo and adjust to taste. You can also use regular brown sugar if piloncillo is not available.
- If desired, add cinnamon sticks or other spices to the mixture. This can add additional flavor to the tepache. Some people also like to include spices like cloves or allspice. Be creative and adjust to your taste.
- Pour in the water, making sure all the pineapple rinds and core are submerged. Stir to dissolve the sugar and mix the ingredients.
- Cover the container loosely with a clean cloth or plastic wrap, leaving a little space for gases to escape during fermentation. This helps prevent contamination and allows the carbon dioxide produced during fermentation to escape.
- Place the container in a warm, room-temperature area, away from direct sunlight. Let it ferment for about 2 to 4 days, or until it reaches the desired level of fermentation and flavor. During this time, you'll notice bubbles forming, and the mixture will become slightly fizzy.
- Taste the tepache after a couple of days to see if it has achieved the flavor and sweetness you desire. If it's to your liking, strain out the pineapple rinds and spices, and transfer the liquid to bottles for storage in the refrigerator. If you want it sweeter, you can let it ferment for a longer period, but be cautious as it will continue to ferment and become more alcoholic if left for an extended time.
- Serve your homemade tepache chilled, either on its own or with additional spices like chile powder or a pinch of salt for added flavor.
Notes
Remember to use clean utensils and containers throughout the process to prevent contamination.
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