Not only is Tepache Fermented Pineapple Drink a healthy, delicious way to get some extra probiotics into your diet, it’s also great way to utilize the scraps from your pineapple!
In Mexico, tepache is usually sold as a chilled drink by street vendors. In the U.S., it is sold in juice bars in the Mexican American communities of the Southwestern United States.
The fermentation process for making tepache is simple and quick, which makes tepache a drink readily produced at home and with a easy addition, you can transform traditional Tepache into a sparkling beverage!
H0w to make Sparkling Tepache Fermented Pineapple Drink
Simply combine sugar with pineapple scraps (i.e. the outter rind that you remove when cutting up a pineapple)
Add Water
Use a another jar or fermentation weight to keep the solids submerged in the liquid.
Allow your Tepache Fermented Pineapple Drink to sit at room temperature for 3 days.
Strain, transfer to a bottle swing top bottle and let set at room temperature for 1 day, this additional fermentation time in a sealed bottle is what gives it that sparkling carbonation. Chill for 24 hours prior to enjoying for the best flavor.
Ingredients
- 1 medium pineapple SCRAPS
- 1 cup demera sugar
- Water, filtered
Instructions
- Place pineapple scraps, sugar and water in a roughly 1/2 gallon jar. Weight down the solids to keep them subemerged, allow to ferment for 3 days.
- Strain and transfer to a air tight bottle (swing top) and ferment for 1 more day.
- Transfer to the refrigerator and chill for 24 hours before serving.
Can this be made as a low carb beverage by substituting monk fruit or something similar?
I would not advise it. The sugar aids in fermentation. The pineapple alone adds significant sugar/carbs to start the process. This cannot be a low carb beverage.
Thank you for the recipe 🙂
Do you have to ‘burp’ the swing top bottle at all?
not necessary but it’s ok to do as a precaution if your ambient temperature is warm.