Syrups & Shrubs & Ferments

Tepache

about 1.5 L • 20 min prep • 2-3 days ferment

Fermented pineapple drink made from the rinds and core. Takes about 3 days, most of which is just waiting. This is very hard to mess up, so it's a great intro to fermentation! The flavor is lightly sweet, mildly tangy, and faintly fizzy. Store in the fridge for up to two weeks; it will continue to ferment and become more sour over time.

Ingredients

7 items

1 wholepineapple(overripe, organic preferred)

100 gpiloncillo or brown sugar(reduce to 50g if you prefer less sweet)

to fillwater(about 1.8 L for a 2 L jar; leave ~5 cm headspace)

2-3cinnamon sticks(added after the first 24 hours)

1 podstar anise(optional)

6allspice berries(optional)

4 gactive dry yeast(optional; only if fermentation is slow to start)

Method

10 steps

Wash the exterior of the pineapple thoroughly, especially if it's not organic.

Cut the rind and core away in large pieces, leaving some flesh attached. Set the pineapple flesh aside for another use.

Warm about 500 mL of the water in a saucepan over medium heat. Add the piloncillo or sugar, plus the star anise and allspice if using. Stir until the sugar is fully dissolved. Remove from heat and let cool to lukewarm.

Pack the rind and core pieces into a 2 L jar. Pour in the spiced sugar water, then add remaining water to fill, leaving about 5 cm of headspace. If using yeast, sprinkle it in now.

Cover with a clean cloth or cheesecloth secured with a rubber band or string. Do not seal airtight. Place in a warm spot, ideally 27-32°C.

After 24 hours, fermentation should be visible: white bubbles forming on the surface. Add the cinnamon sticks.

Continue fermenting for another 1-2 days, tasting as you go. The tepache is ready when it's lightly sweet, mildly tangy, and faintly fizzy. Total time is typically 2-3 days.

Strain through a fine mesh strainer into a swing-top bottle or large jar.

Optional: seal the bottle and leave at room temperature for another 12 hours to build additional carbonation.

Refrigerate for at least 24 hours before opening. Open slowly and over a sink.

Notes

Don't go past 3 days or it turns to vinegar (not bad, just different). Temperature is the main variable; warmer means faster. You can run a second batch with the same rinds and core; it'll go faster the second time.

White bubbles on the surface after 24 hours are normal fermentation activity. If you don't see any bubbles after 48 hours, you can add a pinch of active dry yeast to kickstart it. If you see pink or orange discoloration, or if it smells off (like rotten fruit), discard and start over.