Name: Classic Tepache (Fermented Pineapple Drink) – Large Batch
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: Skins and cores from 3 ripe pineapples (thoroughly scrubbed); 2 1/2 cups piloncillo (or packed dark brown sugar); 2 cinnamon sticks; 8 whole cloves; 16 cups filtered water (about 1 gallon); Optional: 1-2 thin slices of fresh ginger

Classic Tepache (Fermented Pineapple Drink) – Large Batch

SproutedBanana5706

Tepache is a vibrant, lightly fermented Mexican drink made from pineapple skins, piloncillo, and spices. This recipe yields a generous batch perfect for sharing at summer gatherings or keeping in your fridge for a refreshing, naturally fizzy treat. The process is simple: let the natural yeasts on pineapple skins work with sugar and spices, creating a beverage that's tangy, aromatic, and wonderfully thirst-quenching. Customize with fresh ginger for extra zing, and enjoy the delicate bubbles that develop with just a few days of fermentation. It's a sustainable way to use pineapple scraps and bring a taste of Mexican tradition to your California summer.

Ingredients

Instructions

Wash the pineapples well, scrubbing the skins to remove dirt and pesticides. Cut off the skins and cores from 3 pineapples; reserve the flesh for another use.
In a large, clean glass or ceramic container (at least 1.5-gallon capacity), add the pineapple skins and cores.
Add the piloncillo (or brown sugar), cinnamon sticks, cloves, and ginger (if using) to the container.
Pour the filtered water over the mixture, stirring well to dissolve as much sugar as possible.
Cover the container with a clean kitchen towel or several layers of cheesecloth and secure with a rubber band or kitchen twine. This allows the mixture to breathe but keeps out insects and debris.
Let the mixture ferment at room temperature (ideally 70–75°F) out of direct sunlight for 2–4 days. Stir once daily with a clean wooden spoon to submerge the pineapple skins and help the fermentation process.
Taste after 2 days; it should be lightly fizzy, sweet, and slightly tangy. For a stronger flavor and more tang, ferment up to 4 days.
Once fermented to your liking, strain the tepache through a fine mesh strainer or cheesecloth into clean bottles or jars. Discard the solids.
Refrigerate the strained tepache. Serve chilled over ice. It will continue to ferment slowly in the fridge, so consume within 5–7 days for best flavor and fizz.