Tepache De Piña

When I first tasted Tepache it was love at first sip! Tropical, slightly sweet, fizzy, calming, healthy, effervescent, refreshing, and delicious!

Tepache is a fermented probiotic-rich drink that is traditionally made from the skins of tropical fruits, with pineapple being the most common. It is originally from Mexico, but can be found in many South American countries.

Tepache is SUPER easy to make, doesn’t require any special ingredients or starters, and ferments in 1-3 days. If you like probiotic drinks that make you feel like you’re sitting in a hammock and listening to the ocean, this is the drink for you! Cheers!

Tepache De Piña

• 1 cup (150 grams) brown sugar
• 8 cups (64 oz.) spring water
• 2 cloves
• 1 cinnamon stick
• 1 whole organic pineapple*

*Tepache is a wild ferment so, an organic pineapple is essential. Pineapples that are not organic may have been sprayed with pesticides. Pesticides will prevent the healthy micro-organisms that feed on the skin of the pineapple from forming and fermentation will not occur. 

Directions:

1. In a one gallon jar, dissolve the brown sugar in the water.
2. Wash the pineapple with mild soap and water. 
3. Cut the top and bottom off of the pineapple, then quarter it. Cut each quarter into 1 inch pieces. 
4. Place the pineapple pieces in the sugar water with the clove and cinnamon.
5. Cover with a light cotton cloth or paper towel and secure with a rubber band.
6. Leave in a warm place for 24 hours. Stir and leave until it foams, about 1 inch of foam or more, and reaches your desired taste; this should take anywhere from a couple more hours to a couple more days depending on how warm it is in your kitchen. (You can taste the Tepache every 24 hours. Once it tastes the way you like it, go ahead and bottle it.)
7. Skim off the foam and pour into four 16 oz. swing top bottles, or two 32 oz. swing top bottles. Add flavoring to each bottle as desired or leave plain. 
8. Let ferment for 12-24 more hours to carbonate the Tepache. 

Tepache is traditionally made using the skin and core of the pineapple; this is a great way to practice zero waste. If you only use the skins and core, your Tepache will likely ferment faster and have a light-crisp flavor. I prefer to use the whole pineapple because it gives a more robust pineapple flavor. Feel free to make it either way. Or, make it both ways and see which one you prefer.

Flavoring Suggestions:

• 1/2 cinnamon stick and 1/2 vanilla bean
• 1/2 cinnamon stick
• 2-6 cherries, pitted and cut into small pieces
• 2-6 cherries and 1/2 vanilla bean
• 1/4 cup mango

Zero Proof Cocktails:

• 1/4 cup coffee, 3/4 cup Cinnamon-Vanilla Tepache, 2 Tbsp coconut cream mixed and served over ice
• 1/4 cup coffee, 1/4 cup coconut water, and 1/2 cup Cinnamon Vanilla Tepache mixed and served over ice
• 1/4 cup coconut water, 1/4 cup sparkling water, and 1/2 cup Cherry Vanilla Tepache mixed and served over ice
• 1/3 cup sparkling water, 2/3 cup Cherry Tepache,  and juice of half a lime mixed and served over ice

A note on fermentations:

It is important to use clean vessels and tools when fermenting anything. Dirty vessels, hands, or tools can introduce bad bacteria to your fermentations and make you sick. Wash your vessels and tools with mild soap and water, then give them a final rinse with boiling water. Wash your hands with mild soap.

It is normal for a thick layer of foam to form on top of the Tepache; it is a good sign that your Tepache is fermenting. However, if you see any mold form on the top of the Tepache, discard the Tepache and try again. Mold may grow if the temperature is too cold and the pineapple is not submerged enough in the liquid. Tepache will ferment anywhere from 65F-80F, but 75F-80F is the ideal temperature for fermenting Tepache.