Tepache turns the parts of a pineapple you'd usually throw away — the rind and core — into a lightly fermented, tangy-sweet drink. It's effortless to make (mix, wait, strain) and feels like a small magic trick the first time you taste it. Serve over ice, on its own or with a splash of mezcal.
Ingredients
- Cuttings & core of 1 pineapple
- 1 Serrano Chili
- 1 Jalapeno
- Brown Sugar to taste - 1/2 to 3/4 cups
- 2 Star Anise
- 2-3 cloves
- 1-inch piece of fresh ginger (sliced)
- 1 T lime zest
- Juice from 1 lime
- 1 probiotic capsule (be sure to split it open and only add the powder)
Directions
- Add all ingredients to a glass jar or fermenting crock
- Add enough water to cover all of the ingredients
- Cover with cheesecloth or plastic wrap
- Allow it to ferment on your counter for 24-36 hrs
- Strain and enjoy! Once the fermentation is complete, the beverage develops a unique, refreshing flavor. I like to add mine to ice with a slice of lime or orange. You can also add this to your favorite spirit - my choice is tequila!*Recipe adapted from Thomasina Miers - a favorite!
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