Make your own tepache: The summery refreshment from fermented pineapple
Summer is full of fresh fruits – and often peels, cores, and leftovers end up directly in the organic waste. Tepache shows that there is great potential precisely in these.
The traditional Mexican drink is fermented from pineapple peels and is a perfect introduction to the world of fermentation. With just a few ingredients, you can create a fruity, fizzy summer drink with natural carbonation and complex flavors.
The best part: once you understand how Tepache works, you learn the basics of fermentation and can apply this knowledge to many other fermented beverages. True to the motto Taste Summer Longer.
What is Tepache?
Tepache is a traditional fermented pineapple drink from Mexico. It is made from pineapple peels, sugar, and spices and ferments for several days at room temperature. This creates a slightly sparkling drink with fruity, caramel, and mildly sour notes.
Particularly exciting: The peel and core of the pineapple are used for Tepache. This makes the drink an easy way to meaningfully repurpose fruit scraps.
Tepache as a beginner's recipe
Tepache is one of the simplest ferments out there.
You only need a few ingredients, no starter cultures, and can try the first results after just a few days. During fermentation, typical processes such as bubble formation, carbon dioxide development, and flavor changes can be observed particularly well.
Anyone who wants to learn fermentation will find Tepache an ideal entry point.
How does fermentation work with Tepache?
Natural yeasts and microorganisms are found on the skin of a pineapple. Together with sugar, they start the fermentation.
During this process, sugar is slowly converted, and the following are created:
- carbon dioxide
- fruity fermentation aromas
- a slight acidity
- the typical effervescence of Tepache
The small bubbles during fermentation show that the microorganisms are actively working.
Making Tepache
Ingredients
- 1 large organic pineapple
- 180 g unrefined cane sugar
- 1.5 l water
- 1 cinnamon stick
- 4 cloves
- 20 g fresh ginger
Also
- Oleni Mason Jar 2L
- Fermentation Lid
- Pouring Spout
Preparation
1. Clean and prepare the pineapple
Thoroughly clean the organic pineapple under warm water. Then remove the peel, core, and any remaining fruit from the pineapple. These parts are used for Tepache – you can enjoy the flesh separately.
2. Add ingredients to the jar
Place pineapple peels, core, ginger, cinnamon, and cloves into the Oleni Mason Jar 2 L. Dissolve 180 g of sugar in 1.5 L of water and pour over, ensuring all ingredients are covered.
3. Allow to ferment
Seal the jar with a fermentation lid that allows gases to escape, and leave at room temperature for 2–3 days.
Small bubbles may already form after about 24 hours. They indicate that fermentation has begun and natural carbonation is developing.
4. Check the taste
Taste after 48 hours. The Tepache should taste fruity, slightly sparkling, and pleasantly sweet-sour. For more acidity, allow to ferment for another 12–24 hours.
5. Strain and enjoy
Once the taste is right, strain the drink using the Kefir lid or pouring spout. Spices and pineapple residues will be reliably retained.
Tools & Fermentation Must-haves
The refreshing taste of Tepache for summer
Tepache delights with a taste that is both familiar and surprisingly new. Through fermentation, pineapple peels are transformed into a fruity-fresh summer drink with fine carbonation, slight acidity, and subtle caramel notes. Depending on the fermentation time, Tepache tastes slightly sweeter or develops a more intense, complex acidity.
It is precisely this uncomplicated flavor development that makes Tepache the perfect ferment for beginners. After just 2 to 3 days, you can observe how a living drink emerges from a few ingredients: bubbles form, natural carbonation develops, and the aromas change day by day. This makes the basics of fermentation directly tangible.
The best part: You don't need complicated ingredients or much experience for Tepache. With pineapple peels, sugar, and a little patience, a fermented drink is created that not only tastes refreshing but also shows how easy fermentation can be in everyday life.
FAQ: Tepache
Where does Tepache come from?
Tepache originated in Mexico and has been produced there for centuries as a fermented refreshing drink.
Can you make Tepache without ginger?
Yes. Ginger adds extra spice, but it is not essential for the fermentation itself.
How do I know when Tepache is ready?
The drink should be slightly sparkling, smell fruity, and taste pleasantly sweet and sour.
Why do bubbles form?
The bubbles are caused by carbon dioxide, which is produced by microorganisms during fermentation.
How long does Tepache last?
Tepache usually keeps for several days to about a week in the refrigerator. Over time, however, it continues to ferment and becomes more acidic.
Can Tepache turn into vinegar?
Yes and no. If Tepache is fermented for a very long time, acidity increasingly develops and the drink can take on a vinegar-like taste.
Can Tepache be fermented a second time?
Yes. For more carbonation, Tepache can be bottled after straining and fermented a second time for a short period.
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