A Fermented Pineapple Drink for Gut Health: Tepache
Are you looking for a refreshing fermented pineapple drink loaded with natural probiotics and easy to make at home? Say hello to tepache—a lightly fermented Mexican drink made from pineapple peels, raw sugar, and warm spices. With its sweet-tangy flavor and gentle fizz, tepache is a delightful alternative to sugary sodas and store-bought kombucha.
Here you will learn why this gut-healthy drink deserves a spot in your fridge, explore the benefits of fermented beverages, follow a simple step-by-step recipe, and get tips on serving and storage. Not only is it good for your digestion, but it’s also a sustainable way to make the most of pineapple scraps. In true farmhouse fashion, sometimes the simplest recipes bring the most joy.
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What you will Love about Tepache!
- Easy to Make – Just a few simple ingredients and minimal prep time.
- Good for Digestion – Packed with natural probiotics to support gut health.
- Low Waste – Uses pineapple peels that would otherwise go to waste.
- Naturally Fizzy & Refreshing – A slightly sweet, slightly tangy drink with a mild effervescence.
- Customizable – Adjust sweetness and flavors to your liking with spices and fruits.
The Benefits of Fermented Drinks
Fermented beverages like tepache are more than just delicious—they’re packed with health benefits:
- Supports Gut Health: Fermentation creates beneficial probiotics that help balance gut bacteria.
- Boosts Immunity: A healthy gut leads to a stronger immune system.
- Aids Digestion: The natural enzymes and probiotics can ease bloating and improve digestion.
- Rich in Vitamins & Antioxidants: Pineapple is loaded with vitamin C, bromelain, and other antioxidants.
- Lower Sugar Alternative to Sodas: Tepache is naturally sweet but lower in sugar than conventional sodas.
Key Ingredients to Make this Fermented Pineapple Drink
- 1 ripe pineapple, peels, and core only (save the pineapple flesh for another use)
- ½ to ¾ cup unrefined cane sugar, brown sugar, or piloncillo (adjust to taste)
- 8 cups filtered water
- 1 small cinnamon stick (optional)
- 2-3 whole cloves (optional)
Tools Needed to Make this Fermented Pineapple Drink
- A large glass jar or non-reactive container (like ceramic or stainless steel).
- Cheesecloth or a clean kitchen towel to cover the container.
- A rubber band or string to secure the cloth.
- A wooden spoon for stirring.
- Optional: Flip-top glass bottles for secondary fermentation if you want extra fizz.
Different Options for Glass Fermentation Jars
A glass fermentation jar with an airlock system is excellent. It is self-contained and helps prevent contamination by keeping oxygen and pests out while allowing gases to escape. A glass jar with a fabric cover and spigot allow airflow for aerobic ferments like kombucha and tepache. In contrast, the spigot makes it easy to taste or bottle without disturbing the ferment.
Glass Swing Top Bottles are Essential for Second Ferments
A second ferment is a stage after the initial fermentation where water kefir, milk kefir, kombucha, tepache, or ginger beer is strained and sealed in an airtight container—often with added flavorings like fruit or spices—to develop more carbonation, enhance flavor, and boost probiotic content. This step typically lasts 1–3 days at room temperature before refrigeration.
Step-by-Step Instructions to Make this Fermented Pineapple Drink
- Prepare the pineapple: Peel and chop up the core after thoroughly washing it. You’ll use the rinds and core, so save the juicy flesh for another recipe or snack.
- Gather ingredients: Place the pineapple rinds and core into your clean jar. Add your sugar and toss in the cinnamon stick. Experiment with optional spices, such as whole cloves, star anise, slices of fresh ginger, or citrus peel at this stage if desired.
- Add water: Pour enough water into the jar to cover the pineapple completely. Leave about an inch of space at the top to allow gases to escape as they ferment. Place a fermentation weight on the pineapple to hold the solids beneath the liquid.
- Stir and cover: Use a wooden spoon to dissolve the sugar as much as possible. Cover the jar with cheese cloth or a thin kitchen towel and secure it tightly with a string or rubber band. This helps air circulate while keeping out the dust and fruit flies of your fermented Mexican drink.
- Let it ferment: Let the jar sit in a warm spot but out of direct sunlight (ideally 70-75°F). After about 24-48 hours, you’ll notice tiny bubbles forming—this means fermentation is working!
- Taste-test the progress: Taste your tepache around the second or third day. If it’s tangy with a hint of sweetness, it’s ready. Would you prefer it on the fizzy side? Let it go another day or two. Please don’t wait too long, though, or it may become overly sour.
- Strain and bottle: Once the tepache has reached the flavor and fizz you like, Remove the pineapple rinds and spices using a fine mesh strainer or cheesecloth in a strainer. Transfer the liquid into a half-gallon jar and store it in the fridge. If you’re going for a fizzy finish, use flip-top bottles and allow the strained tepache a second fermentation for another day at room temperature before refrigerating.
- Discard Pineapple Scraps: Toss the pineapple rinds and spices in the compost bin.
The Fermentation Process
The beauty of tepache is in its natural fermentation, a process enabled by wild bacteria and natural yeast that live on the pineapple’s skin. Here’s how it works:
- All the ingredients—pineapple peels, sugar, water, and spices—are combined in a container.
- When this mixture is left at room temperature, the microorganisms present in the fruit will begin to ferment within 24 to 48 hours.
- Over the next 2-5 days (sometimes a bit longer), these microbes consume the sugar, releasing carbon dioxide and creating that slight fizz you notice when sipping it.
Tepache is ready when you see a thin layer of small bubbles and white foam on top and get a whiff of its earthy, sweet, and slightly sour aroma.
This slow, natural fermentation results in a drink with a mild alcohol content, typically between 0.5% and 2%.
Serving Suggestions for Tepache
- Chilled Over Ice – A simple, refreshing way to enjoy it.
- With Sparkling Water – For an extra bubbly kick.
- Cocktail Mixer – Pairs well with rum, tequila, or mezcal for a tropical twist.
- Mocktail Base – Mix with lime juice and mint for a non-alcoholic refresher.
- With a Dash of Chili – For a spicy, tangy flavor boost.
How to Store this Fermented Pineapple Drink
- Refrigerate Immediately – Once it reaches the right fermentation level, strain it and store it in the fridge to slow down fermentation.
- Consume Within a Week – Tepache is best enjoyed fresh but can last up to 7-10 days in the refrigerator.
- Fermentation Will Continue – If left at room temperature for too long, it can become too sour or alcoholic.
- Store in Airtight Glass Bottles – To preserve carbonation, use swing-top bottles for extra fizz.
Frequently Asked Questions:
1. Can I use canned pineapple?
No, fresh pineapple is best since canned pineapple lacks the wild yeast found on the pineapple skin that is needed for fermentation.
2. Why isn’t my tepache bubbling?
Fermentation can be slow in cooler temperatures. Try moving it to a warmer spot or letting it sit longer.
3. Can tepache become alcoholic?
Yes, if left to ferment for too long (5+ days), the sugar will continue to convert into alcohol.
4. Can I make tepache without sugar?
Sugar is necessary to feed the fermentation process, but you can reduce the amount or use honey.
5. Can I reuse the pineapple peels for another batch?
Yes! You can make a second, milder batch by adding more sugar and water.
Special Tools (affiliate links): Glass Swing Top Bottles | Glass Fermentation Bottles with Airlocks | Glass Fermentation Jar with Spigot |
Tepache is a fantastic slightly fermented drink that’s easy, healthy, and incredibly refreshing. It’s a great way to reduce food waste, support gut health, and enjoy a delicious drink in your kitchen.
Try it out, and let me know how it turns out! Tag me on Instagram and Facebook @grindinggearsfarmstead to share your tepache- making journey.
Lechyd Da, (means “Cheers to Good Health” in Welsh)
A Fermented Pineapple Drink for Gut Health: Tepache
Equipment
- A large glass jar or non-reactive container (like ceramic or stainless steel).
- Cheesecloth or a clean kitchen towel to cover the container.
- A rubber band or string to secure the cloth.
- A wooden spoon
- Flip-top glass bottles for secondary fermentation if you want extra fizz.optional
Ingredients
- 1 ripe pineapple peels, and core only (save the pineapple flesh for another use)
- ½ to ¾ cup unrefined cane sugar brown sugar, or piloncillo (adjust to taste)
- 8 cups filtered water
- 1 small cinnamon stick optional
- 2-3 whole cloves optional
Instructions
- Prepare the pineapple: Peel and chop up the core after thoroughly washing it. You’ll use the rinds and core, so save the juicy flesh for another recipe or snack.
- Gather ingredients: Place the pineapple rinds and core into your clean jar. Add your sugar and toss in the cinnamon stick. Experiment with optional spices, such as whole cloves, star anise, slices of fresh ginger, or citrus peel at this stage if desired.
- Add water: Pour enough water into the jar to cover the pineapple completely. Leave about an inch of space at the top to allow gases to escape as they ferment. Place a fermentation weight on the pineapple to hold the solids beneath the liquid.
- Stir and cover: Use a wooden spoon to dissolve the sugar as much as possible. Cover the jar with cheese cloth or a thin kitchen towel and secure it tightly with a string or rubber band. This helps air circulate while keeping out the dust and fruit flies of your fermented Mexican drink.
- Let it ferment: Let the jar sit in a warm spot but out of direct sunlight (ideally 70-75°F). After about 24-48 hours, you’ll notice tiny bubbles forming—this means fermentation is working!
- Taste-test the progress: Taste your tepache around the second or third day. If it’s tangy with a hint of sweetness, it’s ready. Would you prefer it on the fizzy side? Let it go another day or two. Please don’t wait too long, though, or it may become overly sour.
- Strain and bottle: Once the tepache has reached the flavor and fizz you like, Remove the pineapple rinds and spices using a fine mesh strainer or cheesecloth in a strainer. Transfer the liquid into a half-gallon jar and store it in the fridge. If you’re going for a fizzy finish, use flip-top bottles and allow the strained tepache a second fermentation for another day at room temperature before refrigerating.
- Discard Pineapple Scraps: Toss the pineapple rinds and spices in the compost bin.
