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How to make Pineapple Tepache

Food

Welcome to the age old art of lacto-fermentation. Lacto-fermentaion is a simple yet effective way to not only preserve food, but to increase its nutritional content and avoid food waste in our homes. The Fermented Mumma will guide you into a new passion of fermented foods!

Tepache is a fermented drink made from the peel and core of pineapples, sugar, and water.

The fermentation process transforms these simple ingredients into a slightly fizzy and tangy beverage.

INGREDIENTS

  • Skin and core of one pineapple
  • 1 cup of raw sugar
  • Star of anise and cinnamon stick optional
  • 1.5 litres of spring water or filtered water

YOU WILL NEED

  • 1.5 litre sterilized jar
  • Mixing bowl
  • Wooden spoon

First, wash the pineapple thoroughly. Then, peel the pineapple, saving the peels and core for the tepache.
Next, place the pineapple peels and core into a large glass jar or container. Add the raw sugar and spices into your mixing bowl and pour 2 cups of boiling water over the sugar and spices (if adding)
Use the wooden spoon to stir the sugar until its completely dissolved, then pour into the jar with the pineapple peels and cores. Fill the jar with the spring or filtered water, leaving some space at the top for fermentation. Stir the mixture well. Cover the jar with a cloth or a loose-fitting lid to allow gases to escape during fermentation. Place the jar in a warm, dark place, like a pantry, and let it ferment for about 2 to 5 days. The fermentation time depends on the temperature and your taste preference. Check the tepache daily, giving it a gentle stir and tasting it until it reaches the desired level of tanginess and fizz. Once your tepache is ready, strain it into a clean bottle, discarding the solids. You can drink it immediately or refrigerate it for a colder, more refreshing beverage.

And there you have it – homemade pineapple tepache! From our usually discarded pineapple skins and cores.