What is tepache? Short answer: a lightly fermented pineapple drink from Mexico, and possibly the friendliest ferment you will ever make. If you enjoy horchata, or you have been curious about making your own probiotics at home, tepache is the place to start. It is delicious, it is good for you, and it asks for about ten minutes of actual work.
What is tepache, exactly?
Tepache is a fermented probiotic pineapple drink. The peel and core of a pineapple ferment in a sugar syrup with cinnamon and usually a little chili, and wild yeast on the pineapple skin does the rest. Within two or three days you have a fizzy, sweet-tart drink with only trace amounts of alcohol. Treat it as a soft drink, or spike it with a shot of rum or tequila, or top a light beer with it, as they do in Mexico.
I have fallen deeply in love with this drink, and I am not alone. It dates back to pre-Columbian Mexico, where the original version was made from corn. People are excited about fermenting again, and tepache is having a moment. Bon Appetit’s Brad Leone made one on “It’s Alive” that has been watched millions of times:
What do you get from a fermented drink?
Eating and drinking fermented foods gives your belly real help. The process encourages helpful bacteria to multiply, which makes tepache a genuinely nice source of probiotics, not to mention a far better use for a pineapple rind than the compost bin. This is an old human practice, older than writing, and it is a fun symbiotic relationship to be part of: you give the yeast sugar, the yeast gives you fizz and flavor.
There is no single official tepache recipe, which is the best part. I have experimented with different flavorings and they have all been delightful. You are only limited by your own creativity, and tepache is a favorite among impatient fermenters, myself included, because you drink the rewards within days instead of weeks. If you want a longer project afterward, our homemade sauerkraut guide is the natural next step.
Tepache recipe
Ingredients
- 1 whole fresh pineapple, preferably grown with organic methods (you eat the peel’s work in this one)
- 2 cups brown sugar or piloncillo. You can use white sugar, but the brown is much better tasting, and piloncillo is the traditional choice.
- Water
- 2 cinnamon sticks
- 1/4 to 1/2 jalapeno, or your favorite hot pepper
- 1 large quart-sized mason style jar (bigger is better; a half gallon gives the pineapple room)
Instructions
Slice the top off the pineapple and set it aside if you want to regrow it (more on that below, because it is easier than you think).
Cut the rind off in strips, then cut the strips into 2 to 3 inch chunks and drop them in your jar. Set the fruit aside for now.
Add the sugar, pepper, and cinnamon to the jar. Pour in water until the jar is only about a quarter full, put the lid on, and shake it. Shake it like a tepache maker.
Back to the pineapple: slice the sides off and leave the core. Cut the core into 1 inch pieces and add those to the jar. Then cut the rest of the fruit into bite-sized chunks and fill the jar, stopping an inch and a half to two inches from the top to leave room for expansion.
Weigh the pineapple down
The plant matter needs to stay under the water, or what pokes above the surface can mold. Several ways to do it:
- Set a small glass jar filled with water inside the jar mouth to press the pineapple down.
- Glass fermentation weights are a tidy, affordable way to keep everything submerged.
- Use an airlock lid. I really like these screw-top versions; they keep oxygen out and let the CO2 escape without any burping schedule.
- These specialty fermenting lids do the same job and make the whole process feel foolproof.
- Or stretch cheesecloth over the mouth of the jar and secure it with a rubber band. Gas escapes, nothing falls in.
How long do I ferment pineapple for tepache?
In 2 to 3 days it will start to bubble. That is your sign the yeast woke up. All ferments are to taste: give it a try, and if you like it, strain it and drink it, or refrigerate it for later. If it still tastes sweet without much tang, let it go a few more days. The longer it sits at room temperature, the less sweet and more sharply funky it becomes, and warm kitchens move faster than cool ones.
Tepache tips
Use a ripe pineapple with healthy skin, since the wild yeast lives on that skin and does the fermenting. Wash the pineapple with plain water but do not scrub the peel or use soap. Brown sugar or piloncillo feeds the yeast better and tastes better; the pepper is optional but a quarter jalapeno adds a warm backend heat that makes the drink. And keep the jar out of direct sun at room temperature while it works.
Garden tip: regrow a pineapple from the top
That top you saved is not compost. Cut off the fruit remnants, remove a few of the outer leaves, and let the stump dry out for a day or two. Some people have good luck rooting the top in water first; others plant it straight away. Either way it eventually grows a beautiful pineapple plant.
When you plant it, use a loose soil mix with a bit of sand, keep it moist, and give it bright but slightly indirect sun. Roots take 6 to 8 weeks to establish. After that, let it dry thoroughly between waterings. Pineapples are slow, taking 2 to 3 years before they fruit, which is exactly why you will honor it in nature and love drinking tepache with a deeper appreciation once you know.
Tepache FAQ
Does tepache contain alcohol? Only trace amounts at the 2 to 3 day mark, well under 1 percent. It is a soft drink at that stage. Ferment it much longer and warmer and the alcohol climbs, which is why refrigeration at your preferred taste is the move.
Why is my tepache slimy or stringy? Some strands are normal, especially from the core; they strain out. If the whole jar turns thick and ropey, that is a different ferment (and some people love it), but for standard tepache, strain, and next round use a cleaner jar and fresher pineapple.
Can I make tepache without sugar? Not really. The sugar is food for the yeast, not sweetness for you; most of it is consumed during the ferment. Artificial sweeteners will not ferment.
How long does tepache keep in the fridge? About a week, sometimes two. It keeps slowly fermenting even cold, getting drier and tangier, so if you like it sweeter, drink it in the first few days.
More fermenting recipes
Once your tepache is fizzing, keep the momentum going: our homemade sauerkraut recipe is the classic next ferment, this vegetarian kimchi recipe is simpler than it looks, and the fermenting books we recommend will take you further than any single recipe can. To grow what you ferment, start with sunflower sprouts or our microgreens guide.
