Tepache
Tepache
Ingredients
- 1 pineapple skins, from 1 pineapple, scrubbed with water
- 1 pineapple core, from 1 pineapple
- few pineapple chunks
- 1/2 cup brown sugar
- 1 cinnamon stick
- few cloves
- 1/2 gallon filtered water, as needed to fill jar
Instructions
- 1
Prepare the pineapple by scrubbing the skins with water (do not use soap or harsh cleaners). Place the cleaned pineapple skins, the core, and a few chunks of pineapple into a half-gallon mason jar.
⏱️ 5 min
- 2
Add the brown sugar, cinnamon stick, and cloves to the mason jar with the pineapple.
⏱️ 2 min
- 3
Fill the mason jar with filtered water, leaving about 1 inch of headspace from the rim.
⏱️ 3 min
- 4
For the first stage of fermentation, cover the jar with a cloth secured with a rubber band, or a loose lid. Place the jar on your counter at room temperature. Allow it to ferment until you see lots of bubbles forming on top, indicating active fermentation. This stage typically takes around 48 hours, but fermentation times can vary greatly depending on ambient temperature and microbial activity.
⏱️ 48 min
- 5
Once the first stage of fermentation is complete and the mixture is very active, strain the liquid through a fine-mesh sieve into a clean bowl or pitcher to remove all the pineapple solids and spices. Discard the solids.
⏱️ 5 min
- 6
Transfer the strained liquid into clean swing-top bottles or 2-liter plastic bottles. Leave about 1-2 inches of headspace in each bottle. Seal the bottles tightly.
⏱️ 2 min
- 7
For the second stage of fermentation (carbonation), allow the sealed bottles to sit at room temperature for approximately 6 hours. This allows carbon dioxide to build up, creating fizz. Periodically check the carbonation by gently squeezing plastic bottles or carefully opening a swing-top bottle to release a small amount of gas. Once desired carbonation is reached, refrigerate immediately to halt fermentation and enjoy your homemade tepache!
⏱️ 6 min
Kitchen Tools
Tepache
- 1 pineapple skins, from 1 pineapple, scrubbed with water
- 1 pineapple core, from 1 pineapple
- few pineapple chunks
- 1/2 cup brown sugar
- 1 cinnamon stick
- few cloves
- 1/2 gallon filtered water, as needed to fill jar
Instructions
- 1
Prepare the pineapple by scrubbing the skins with water (do not use soap or harsh cleaners). Place the cleaned pineapple skins, the core, and a few chunks of pineapple into a half-gallon mason jar.
⏱️ 5 min - 2
Add the brown sugar, cinnamon stick, and cloves to the mason jar with the pineapple.
⏱️ 2 min - 3
Fill the mason jar with filtered water, leaving about 1 inch of headspace from the rim.
⏱️ 3 min - 4
For the first stage of fermentation, cover the jar with a cloth secured with a rubber band, or a loose lid. Place the jar on your counter at room temperature. Allow it to ferment until you see lots of bubbles forming on top, indicating active fermentation. This stage typically takes around 48 hours, but fermentation times can vary greatly depending on ambient temperature and microbial activity.
⏱️ 48 min - 5
Once the first stage of fermentation is complete and the mixture is very active, strain the liquid through a fine-mesh sieve into a clean bowl or pitcher to remove all the pineapple solids and spices. Discard the solids.
⏱️ 5 min - 6
Transfer the strained liquid into clean swing-top bottles or 2-liter plastic bottles. Leave about 1-2 inches of headspace in each bottle. Seal the bottles tightly.
⏱️ 2 min - 7
For the second stage of fermentation (carbonation), allow the sealed bottles to sit at room temperature for approximately 6 hours. This allows carbon dioxide to build up, creating fizz. Periodically check the carbonation by gently squeezing plastic bottles or carefully opening a swing-top bottle to release a small amount of gas. Once desired carbonation is reached, refrigerate immediately to halt fermentation and enjoy your homemade tepache!
⏱️ 6 min