Pineapple Tepache: Mexico's Refreshing Fermented Brew
Whip up this easy tepache recipe! A traditional Mexican fermented pineapple drink that's naturally bubbly, sweet, & packed with probiotics. Perfect for summer! ... Quick & Easy
Recipe Introduction
Quick Hook
Ever wondered what to do with those pineapple rinds? Let's make a tepache recipe ! Honestly, this fermented pineapple beverage will blow your mind. It's fizzy, tangy, and subtly sweet.
Brief Overview
Tepache is a traditional mexican fermented drink . it is made from pineapple rinds. it’s a low-effort recipe taking only 15 minutes.
The fermentation process takes 2-3 days. this easy tepache recipe yields about 8 servings.
Main Benefits
This pineapple rind drink is packed with potential probiotic drinks benefits. it's the perfect refreshment for a bbq or chill afternoon.
This homemade probiotic soda is way more interesting than boring shop-bought stuff!
I remember the first time i tried tepache with brown sugar . my abuela in mexico had just made a batch.
She gave me a cup of the mexican fermented drinks . it was surprisingly refreshing. the cinnamon and pineapple went perfectly together.
I knew i had to recreate it.
Are you looking for a way to use scraps and enjoy a delicious drink? then this is it! you'll be amazed how something so simple can taste so good.
This is one of my favourite fermentation recipes . don’t throw away your pineapple rinds! use them. this fermented pineapple drink is too good to miss.
Pineapple Tepache: Mexico's Refreshing Fermented Brew Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment for Your Awesome Tepache Recipe
Alright mate, let's talk ingredients. This tepache recipe is super simple. You probably have most of this stuff already! I'll make sure you know how much of each thing you need and what makes a good one!
Main Ingredients for the Best Fermented Pineapple Beverage
Here’s what you’ll need, listed clearly:
- 1 large pineapple ( 3-4 lbs / 1.4-1.8 kg ), preferably organic.
- 4 cups (950 ml) filtered water – tap water's fine, but filtered tastes better.
- 1 cup (200g) piloncillo sugar, or brown sugar. Piloncillo gives it a proper Mexican vibe!
- 2 cinnamon sticks ( 3-4 inches/7.5-10cm each).
- 2-3 whole cloves (optional).
- 1-inch (2.5cm) piece of ginger, sliced (also optional).
- ½ teaspoon sea salt for adding at the end.
- A pinch of chilli flakes, for adding at the end.
Quality Indicators: For the pineapple, smell it! It should be fragrant and give slightly when squeezed. Honestly, I made the easy tepache recipe with both organic and standard pineapples, and I couldn't tell the difference!
Spice Up Your Mexican Fermented Drinks with These Seasoning Notes
Cinnamon and cloves are a classic combo, you know? ginger adds a lovely zing. don't be shy with it! if you're feeling adventurous, try a tiny pinch of cayenne.
It gives it a lovely little kick. as for quick substitutes, if you don’t have cinnamon sticks, ground cinnamon works in a pinch.
Just use about ½ teaspoon.
Essential Gear for Your Homemade Probiotic Soda
You don’t need much for this fermentation recipe . I swear!
- A large glass jar (at least 1 gallon / 4 litres ). Think big pickle jar.
- Cheesecloth or a clean tea towel. Old t-shirt works fine too.
- A rubber band .
- A wooden spoon .
- Bottles with airtight lids . Swing-top bottles are the bomb, but any sealable bottle will do.
Got no cheesecloth? use a coffee filter. don't have a wooden spoon? plastic is okay, as long as it’s clean.
The key is to avoid metal, as it can react with the fermentation process. i did that mistake once. honestly.
. it will taste awful! i love making probiotic drinks and i learn by error!
Right, let's dive into how to make tepache recipe , mexico's awesome fermented pineapple beverage . seriously, this stuff is amazing.
I stumbled upon it years ago, and haven't looked back. it’s not just tasty. it's one of the most refreshing probiotic drinks ever!
Unleash Your Inner Fermentation Fanatic
Honestly, learning to make tepache felt like unlocking a secret. It's a fantastic fermentation recipe and a brilliant way to use pineapple rind . Now, let's get to it.
Prep Like a Pro – Mise en Place Magic
First things first, wash your pineapple like your life depends on it! scrub-a-dub-dub to get rid of any nasties. then, chop up the pineapple rind drink and core.
The more surface area, the better. get your 4 cups (950 ml) water ready, along with 1 cup (200g) piloncillo , or brown sugar.
And don't forget those 2 cinnamon sticks . you can also add 2-3 cloves , if you are feeling fancy.
Tepache Time: The Fermentation Dance
- Pop the pineapple, sugar, and spices into your large glass jar .
- Pour in the water. Stir until that sugar dissolves.
- Cover with cheesecloth and a rubber band. This keeps the beasties out while letting air in.
- Place in a cool, dark place at 68- 72° F/20- 22° C . Ferment for 2-3 days . Taste daily.
- Strain. Add 1/2 teaspoon sea salt , and chilli flakes
- Bottle it up.
Pro Tips for Tepache Perfection
For a super fizzy homemade probiotic soda , try a second fermentation in bottles for 12- 24 hours at room temp, burping the bottles to release pressure.
A common mistake? forgetting to taste it! fermentation speed varies. taste it every day for the perfect tepache with brown sugar .
Don’t be afraid to experiment. every pineapple is different, and therefore, every batch of tepache will have a unique flavor profile.
I am telling you, after one sip of this Mexican fermented drinks , you will be hooked. It is really an easy tepache recipe .
Recipe Notes to Elevate Your Tepache Experience
So, you're about to make your own tepache recipe ? ace! here's a few extra bits to help you make the best fermented pineapple beverage ever.
I've been brewing this stuff for ages and picked up a few things along the way. i thought it'd be useful to share my experiences
Plating Perfection: Serving Up Your Probiotic Drinks
Okay, forget the fancy glasses, right? i reckon this fermented pineapple tastes awesome straight from the bottle! but, if you're having mates over, think about popping it into a cool mason jar with a big ol' chunk of ice.
A slice of lime on the rim adds a touch of class. honestly, you know? if you want to get real fancy add some chili flakes and a sprig of mint!.
Want some grub to go with? pair your pineapple rind drink with spicy tacos, or some grilled chicken. it also complements fish tacos really well.
As far as bevys go, think spicy, mexican, and cool to balance out the heat. trust me.
Storage Secrets: Keeping the Fizz
Right, so once your easy tepache recipe is done fermenting, you gotta get it chilled sharpish! pop it in the fridge.
Honestly it will slow down the fermentation process, and that's important. it'll keep for about a week - if it lasts that long, haha!
Freezing isn’t really an option, unless you are making tepache ice cubes. no harm in that. and just in case you want to freeze, put them in ice cube trays, then into freezer bags.
Adapt & Evolve: Variations on a Theme
Fancy a twist? Me too! Sometimes, I chuck in a bit of ginger or lime peel to make it more fresh. You know, it adds a bit of zing .
Got a sweet tooth? make it a tepache with brown sugar . you can also add a pinch of cayenne to fire it up! if you want to adapt it for low sugar, it'll be more tart and less sweet.
Stevia could work, but i haven't tried it myself. you could experiment with different fermentation recipes , you know.
A Dose of Goodness: Nutrition in a Bottle
So, mexican fermented drinks like tepache aren’t just tasty, they're supposedly good for you too! it's bursting with probiotics , from the fermented pineapple .
You know, those little guys are great for your gut. it is also a great way to have a homemade probiotic soda and reduce food waste!
Just remember, this isn’t a health potion, eh? It's more of a tasty treat that might give your gut a little boost.
Right then! Get brewing that tepache recipe ! Don’t be afraid to have a go and get creative. With the amount of probiotic drinks you will be able to produce you're bound to make the perfect one!
Frequently Asked Questions
What exactly is tepache, and is this tepache recipe easy enough for a beginner?
Tepache is a traditional Mexican fermented drink, a bit like a naturally fizzy pineapple beer. This tepache recipe uses the pineapple rind and core, so it's a great way to cut down on food waste, a win for the planet, and a super tasty drink! It’s remarkably easy to make - like brewing, but without all the fuss of sterilising and mashing. If you can chop pineapple and have a bit of patience, you're sorted.
How long does it take to make this tepache recipe, and how do I know when it's ready to drink?
This tepache recipe takes about 15 minutes to prepare, and then needs to ferment for 2-3 days at room temperature. Taste-testing is key! Start tasting after 24 hours, and once you've tasted it every day, you can stop fermenting it once it gets the right level of sweetness. You're aiming for a sweet, slightly tart flavour, not too dissimilar to a fruity kombucha.
My tepache isn't bubbly enough! What am I doing wrong, and how do I fix it?
Lack of bubbles usually means the fermentation hasn't taken off properly, or the CO2 has escaped. Make sure your jar is covered with cheesecloth secured with a rubber band, and not an airtight lid as it needs to breathe. You can encourage carbonation by doing a second fermentation in airtight bottles for 12-24 hours, but be sure to "burp" them occasionally to release the pressure, or you might have a bottle explosion on your hands!
Can I use different types of sugar for this tepache recipe? Piloncillo is hard to find where I live.
Absolutely! While piloncillo (unrefined cane sugar) gives the tepache a lovely molasses-like flavour, it's not essential. You can easily substitute it with packed brown sugar, cane sugar, or even jaggery. The important thing is to use a sugar that the microbes can feed on to create that lovely fermentation – so avoid artificial sweeteners for the initial fermentation stage. Once bottled, feel free to add your diet sweetener.
How long does tepache last, and how should I store it?
Homemade tepache is best enjoyed within a week of making it, though it can last a bit longer in the fridge. Store it in airtight bottles in the refrigerator to slow down the fermentation process and maintain its flavour. Over time, it will become more tart as the fermentation continues. Be warned – it's so yummy that it probably won't be around for that long!
I'm watching my sugar intake. Is there a lower-sugar version of this tepache recipe?
You can try reducing the amount of sugar in the initial fermentation, but remember the microbes need some sugar to work their magic. A good compromise is to let it ferment for longer (3-4 days) to convert more of the sugar, resulting in a drier, more tart tepache. Also, you could use sugar substitutes like Stevia to lower the sugar intake. Be aware that this can change the final flavour and fizz.
