Our culture is addicted to junk, especially in the form of heavily-sugared, carbonated beverages. Worse yet are the diet varieties. Finding this Pineapple Tepache recipe not only encourages me but gives me something to add to my collection of fermented drink recipes. Let’s drink to health, shall we?
The word tepache means “drink of corn.” Originally, tepache was made with a base of corn. Who knew? Interestingly enough, tepache was first believed to be made in Mexico many years ago. The modern version of this fermented beverage uses pineapple as a base instead of corn. It is still popular today in Mexico. So much so that it is being commercially produced. Making it at home is really simple and you only need about three days to ferment it.
Tepache is made with the peels of a pineapple. It is a fermented carbonated beverage. There are several different recipes for tepache, but this recipe is for just the basic tepache. After you make your first batch you can decide to get creative, possibly adding spices such as cinnamon, or other fruit peels. Another idea is to add pineapple peels and sugar to the second ferment in your water kefir. The possibilities are endless!
This recipe will have you cut off the peels with a little bit of fruit still on it. You can make pineapple chutney with the fruit that is not used in this recipe if you like. Or you can just enjoy the fruit for a snack!
What Is Pineapple Tepache?
Tepache, also known as Tepache de Piña or pineapple beer, is a Mexican fermented beverage crafted from pineapple peels. The magic lies in the ubiquity of yeast, found virtually everywhere. By utilizing this yeast, akin to sourdough or kombucha cultures, and feeding it sugar, Tepache transforms into a flavorful and effervescent drink. The taste spectrum of Tepache spans from cider-like sweetness to the yeastiness reminiscent of beer. Its complexity extends to the carbonation, delivering a delightful fizzy sensation. The end result is a uniquely delicious beverage that gracefully bridges the realms of soda, kombucha, and beer, offering a refreshing and dynamic experience.
Benefits of Pineapple Tepache
Tepache, a delightful Mexican fermented pineapple brew, offers a refreshing taste of tradition. Crafted from pineapple peels and a few kitchen ingredients, it transforms into a light and sweet pineapple beer, perfect for hot summer days. This homemade beverage, with its unique fermentation process, requires patience, taking at least three days to ferment at temperatures between 77 to 86 degrees Fahrenheit. The result is a drink with a mild alcohol content, further evolving into vinegar with extended fermentation.
Tepache was historically made with corn in Veracruz and Oaxaca, derived from the Nahuatl term “Tepatti,” meaning “Maize Drink.” Today, it involves pineapple peels, water, brown sugar, cinnamon, and cloves. Piloncillo, a form of unrefined sugar, adds sweetness. The drink is known for its probiotic content, believed to restore intestinal flora, along with vitamin C, antioxidants, and diuretic properties. While the base recipe remains consistent, regional variations might include additions like tamarind or banana peels, maintaining the signature spices of cinnamon and cloves.
A Pineapple Tepache Recipe
• Fermenting tools such as a set of Fermentools. Airlock systems are easy to use, and keep a healthy environment for the fermented foods, by keep air out while gasses are allowed to escape.
• A fermenting vessel such as wide-mouthed Mason jars; I prefer using a half-gallon size. Some people use a fermenting crock. There are many possibilities when fermenting.
Quick Link: Fermented Hot Sauce Recipe
How to Make Pineapple Tepache
• 1/2 gallon mason jar or equivalent of a different fermenting vessel.
• 1 pineapple
• 1 cup of sugar
• Filtered water, enough to cover the peels
- Prepare the Pineapple:
- Begin by cutting the top and bottom off the pineapple.
- Slice the peels, leaving about 1/4 inch of fruit on each peel.
- Set aside the remaining fruit for later consumption or other recipes like pineapple chutney.
- Fermentation Process:
- Place the pineapple peels in a fermenting vessel.
- Cover the peels with enough water and add sugar, stirring the mixture.
- Place weights on top of the fruit to ensure everything stays submerged in the liquid.
- Fermentation Period:
- Allow the ferment to sit in a location away from sunlight for three days.
- Straining and Bottling:
- After fermentation, strain the liquid from the peels using a stainless steel sieve.
- Decant the liquid into grolsch-style bottles and refrigerate for a minimum of two additional days.
- Alternative Fermentation:
- If grolsch bottles are unavailable, let the mixture ferment at room temperature for five days. Note that it will be less fizzy but equally delicious.
- Serving Instructions:
- Serve the chilled, carbonated Tepache and enhance the experience with a garnish of pineapple chunks and cilantro.
This straightforward process transforms pineapple peels into a delightful and fizzy homemade beverage, perfect for enjoying on hot days.
Serve this wonderful fermented, carbonated beverage chilled. Garnish with a lovely chunk of pineapple and some cilantro.
As your homemade Pineapple Tepache comes to life through fermentation, savor the unique blend of sweet, tangy, and fizzy notes that define this traditional beverage. With each refreshing sip, you'll experience the benefits of probiotics and the joy of crafting a drink that transports you to tropical bliss. Cheers to the art of fermentation and the simple pleasure of enjoying a naturally fermented beverage that delights the senses.
Frequently Asked Questions (FAQs)
The fermentation time for Tepache typically ranges from 2 to 4 days. Keep an eye on the bubbles and taste to achieve the desired balance of sweetness and fermentation.
Absolutely! Control the sweetness by adjusting the amount of sugar added at the beginning. Taste the Tepache during fermentation and adjust accordingly for your preferred level of sweetness.
Yes, bubbles are a sign of active fermentation, indicating the production of carbonation. Embrace the fizziness, and it's a good indicator that your Tepache is developing its characteristic effervescence.
Certainly! While the traditional recipe uses pineapple, feel free to get creative. Adding spices like cinnamon or cloves during fermentation can introduce new dimensions of flavor to your Tepache.