Tepache is a traditional Mexican fermented pineapple drink made from the rinds and core — the parts you'd normally throw away. Lightly spiced, slightly fizzy, gently sweet and tangy. It's ready in two days and costs almost nothing. Reduce waste and make something wonderful from it.
What You Need
- Rind and core of 1 ripe pineapple (keep all the flesh for eating)
- ½ cup piloncillo or brown sugar
- 2 cinnamon sticks
- 4 whole cloves
- 8 cups filtered water
Method
- Rinse the pineapple well before peeling. Cut away the rind and core.
- Place rind and core in a large clean jar or ceramic crock.
- Dissolve sugar in a cup of warm water. Add remaining cold water. Pour over pineapple pieces.
- Add cinnamon sticks and cloves.
- Cover with a cloth. Leave at room temperature for 2–3 days. Stir once daily.
- Taste from day 2. When pleasantly fruity, tangy, and lightly fizzy, strain and refrigerate.
- Serve cold over ice. Drink within a week.
Tips & Notes
- Don't let it go too long — after 3–4 days it tips from tangy-sweet to overly sour.
- Piloncillo (unrefined Mexican cane sugar) gives more depth than regular brown sugar.
- This is a living thing — you'll see foam on the surface. That's normal and good.
#tepache#pineapple#Mexican#fermented drink#vegan#zero waste
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