Fermented Pineapple Tepache Recipe
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)
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.
- 1 medium pineapple SCRAPS
- 1 cup demera sugar
- Water, filtered
- 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.
Where did you get your glassware for this? Both fermenting jar and bottles for storing drink. Thanks!
The jars are Weck Jars, you can find them on amazon along with various sizes swig top bottles. I think I picked up the small bottle at target
I love this and have been drinking it, I like it as much as the fresh pineapple it was cut from, TBH. So a question….can I use other fruit scraps? Like maybe scrap strawberry tops, apple scraps (cores or peels)…cantaloupe or other melon rinds…What are your thoughts on this?
the theory sounds great, give it a try and let me know how they work out for you!
Approximately how much does this make, can you say? Thanks
In the recipe, I advise to use a roughly 1/2 gallon container. So your finished yield will be less than a 1/2 gallon when we account for the space that the pineapple scraps take up. My best estimation would be roughly 6 cups.
how long can we keep the “ready” trpache for?
it will keep for several weeks in the refrigerator.
Where does the bacteria that ferments these ingredients come from? The surface of the normally discarded pineapple rind? What makes the bacteria on its surface(s) good for us, and how do we know this? And, does that mean bacteria present on or in any fruit is probiotic for us?
Hey Mae, great questions! I’m assuming you are brand new to fermentation and the difference between good bacteria and bad bacteria/germs, right?? I suggest reading my book On Fermentation to learn the details.