Tepache is trending and we are not surprised! A traditional Mexican beverage, served for centuries in Latin America, this fermented pineapple tepache is not only refreshing and pleasantly fizzy, but also great for your gut too.
During the fermentation process, friendly bacteria develop that help balance the microbiome and support your digestion.
What’s more, tepache is made from the pineapple’s skin and core, making it a great way to make use of the entire pineapple.
Make a batch of this tepache recipe and keep it in the fridge and you are never far from a refreshing, gut-loving drink!
Recipe: Pineapple tepache
Ingredients
- 1 pineapple
- 1 cup of sugar
- 1 cinnamon stick
- 4 cloves
- 3 slices of fresh, unpeeled ginger
- 1 small chili
- 8 cups of water
Instructions
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Start by rinsing the pineapple, then cut off the stem and top.
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Cut the pineapple skin into large pieces.
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Separate the flesh from the core and save the flesh for another recipe. Put the skin and core in a clean jar.
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Add sugar and spices and put the cinnamon stick and the cloves in. Add the fresh ginger, and some chili if you want some spice.
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Cover with water but leave some room at the top. Stir with a wooden spoon until the sugar is dissolved. Close the lid and leave to ferment for two to five days at room temperature.
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Shake the jar daily or stir with a wooden spoon.
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Look out for bubbles! When a few days have passed, try it. If you like the taste, it is time to filter to remove the pineapple and spices.
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Bottle the tepache in pressure-resistant bottles and leave at room temperature for a couple of days until the fizz is to your liking. Then store it in the fridge.
Watch: How to make tepache
