Although I was about eight years old when I moved from Morelos, Mexico to the San Francisco Bay Area, I still hold my roots near and dear to my heart. Too young to have tasted Tepache then, I discovered it well into adulthood around the same time Kombucha started making it’s way into big box stores. A cousin to Kombucha though not as popular here in the U.S., Tepache holds it’s own with a light and fruity flavor profile with a sweet honey-like caramelization to it.

Tepache is a fermented pineapple drink from Mexico. It is a delicious golden elixir that not only tastes great but helps support a healthy gut, digestion, and immune system.

This beginner-friendly fermentation recipe is low waste, only needs three ingredients, and a little patience. It should be noted that the end result does have about 3-5% of alcohol due to the fermentation.

Save your pineapple peels and let's make Tepache!

Ingredients:

1. pineapple peels

2. piloncillo (cane sugar) or brown sugar

3. purified water

   *optional cinnamon stick, ginger, and/ or any herbs you have on hand

Directions:

1. Cut pineapple peels and place them in glass jar or container of choice

2. Add in one large Piloncillo cone or about 8 small ones

3. Submerge all ingredients with purified water (make sure ingredients are all under water)

4. Cover jar with a breathable mesh like cotton or cheese cloth. It’s important to allow the gases to excape!

5. Allow it to sit on your counter at room temperature and stir occasionally, everyday for the next 3-4 days. The microorganisms from the peels feed on the sugar and allow the drink to ferment.

6. About 3-4 days later, the fermentation process is complete and you should see foamy bubbles have formed

7. Filter out the peels, cinnamon stick, and any herbs leaving only the golden liquid behind

8. It’s ready to bottle, chill it in the fridge and enjoy!

   OPTIONAL: If you are patient enough to wait, I would recommend storing it on your counter, after all ingredients have been strained out, and keeping it there for one week. Burp the bottle everyday to release built up gas. This will allow it to ferment a bit longer and create satisfying natural carbonated bubbles for the “it burns so good” kind of feeling!

It can take an additional 10 days for the second fermentation process to be complet, but it can be ready in as little as 3 days. It’s worth the wait if you want a fizzy drink!

Being able to make your very own soda with natural carbonation is such an amazing process. Those bubbles are not added gas, they are the result of good bacteria going to work!

This truly is an easy recipe to start out with when getting started with fermentation. If you are more of a visual learner, watch the entire process below!