Ingredients:

  • 1 large pineapple, rind and core (approx. 500g / 1 lb) - organic preferred
  • 1 cup (200g / 7 oz) piloncillo sugar (or packed brown sugar)
  • 8 cups (2 liters / 68 fl oz) water, filtered or spring water
  • 1 cinnamon stick, Mexican cinnamon (canela) preferred
  • 2-3 cloves
  • Optional: 1-2 chiles de árbol (dried chili peppers) for a spicy kick

Instructions:

  1. Wash the pineapple thoroughly. Remove the rind and core, reserving the flesh for another use. Chop the rind and core into manageable pieces.
  2. In the large glass jar, combine the pineapple rind and core, piloncillo sugar, cinnamon stick, cloves, and optional chiles.
  3. Pour the water over the ingredients, ensuring the pineapple is submerged.
  4. Cover the jar with cheesecloth or a breathable cloth secured with a rubber band. This allows air to circulate while keeping out fruit flies.
  5. Place the jar in a cool, dark place at room temperature (around 68-75°F / 20-24°C) for 2-5 days.
  6. Check the tepache daily. You'll notice bubbles forming and the liquid becoming cloudy. Taste the tepache after 2 days. It should be slightly sweet and tart. Ferment longer for a more pronounced flavor. This is a delicious tepache recipe.
  7. Once the desired flavor is achieved, strain the tepache through a fine-mesh sieve or cheesecloth to remove the solids.
  8. Pour the tepache into bottles, leaving about an inch of headspace. If you want it fizzy, let it sit at room temperature in a closed bottle for a max 24 hours for a little carbonation. After that, refrigerate immediately to stop fermentation and prevent over-carbonation.
  9. Enjoy your homemade tepache chilled, over ice, or with a squeeze of lime.