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Pineapple Tepache
Pineapple tepache is a naturally fermented drink originating in Mexico. This easy-to-make recipe produces a delicious refreshing homebrew.
Ingredients You Need for Pineapple Tepache [Vegan]
How to Prepare Pineapple Tepache [Vegan]
- Assemble the ingredients.
- Heat 1/3 of the water in a large pot until it starts to boil.
- Take the saucepan off the heat, and add the brown sugar to dissolve and cool while we are working with the pineapple.
- Cut the crown off of the pineapple. Wash the outside of the pineapple with water, making sure to get rid of any dirt particles or potential bugs.
- Peel the pineapple. Do this on a chopping board set into the sink to reduce mess. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips.
- Cut the fruit of the pineapple into slices or chunks, reserving for another use.
- Cut up the core and add the peelings to make Tepache.
- Once the sugar has dissolved into the hot water and allowed to cool, place the pieces of pineapple peel and core into the saucepan along with the remaining water. Stir well.
- Cover the pot with a muslin cloth or dishtowel, and set it on the kitchen counter or another place (at room temperature) where it is easily accessible but out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, allowing for successful fermentation.
- After 24 to 36 hours, check your tepache. If you see a bit of frothy white foam on the surface of the water, it’s fermenting. The time necessary for fermentation will vary according to the temperature, ripeness of the pineapple, and other factors.
- Once your tepache has reached the desired level of fermentation, strain out, and discard all the solids.
- Transfer the liquid to air-tight glass bottles and leave at room temperature for 2 days to build up the carbonation.
- Transfer Tepache to the refrigerator to chill.
- Before serving, take a test drink. Add more water or honey to taste.
- Best served over ice with a wedge of lime.
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