epache is a traditional Mexican fermented drink made from pineapple peels, jaggery (or brown sugar), and spices. Naturally probiotic and lightly fizzy, it supports gut health while delivering a sweet-tangy tropical flavor. Refreshing, energizing, and full of beneficial microbes — Tepache is summer in a jar, with a Gutbasket twist.
Ingredients (for a 2L Fermentation Jar)
- Pineapple peel and core (washed) — from 1 whole pineapple
- 100 g jaggery or brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 inch fresh ginger (sliced)
- 2 L filtered water
Instructions
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Prepare the Ingredients
Wash the pineapple thoroughly before peeling. Keep the peel and core aside — they’re rich in natural yeasts that drive fermentation. -
Add to the Jar
Place the pineapple peels and core in a clean 2L fermentation jar. Add the cinnamon stick, cloves, and sliced ginger. -
Add Sugar and Water
Add jaggery or brown sugar to the jar. Pour in 2 L of filtered water and stir well to dissolve. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. -
Seal with an Airlock
Close the jar with an airlock lid to create a safe, anaerobic environment.Fill the airlock halfway with clean water so gases can escape safely without letting air or contaminants in. -
Ferment Naturally
Keep the jar at room temperature (22–30°C) for 2 days. You’ll notice light fizz and a pleasant tangy aroma as it ferments. -
Strain and Bottle
Strain the Tepache into a clean glass bottle or jar. Discard the solids or compost them. -
Chill and Serve
Refrigerate and serve cold over ice for a naturally probiotic, tropical refreshment.
Tips & Notes
- Fermentation Time: 2 days at warm room temperature gives a mild fizz. For more carbonation, ferment an extra day.
- Headspace: Always leave 2 inches to prevent overflow.
- Airlock Lid: Keeps the ferment clean and safe from contaminants.
- Flavor Boost: Add a few mint leaves or chili flakes for a twist.
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Storage: Refrigerate and consume within 7–10 days.
Final Thoughts
Tepache is a naturally fermented pineapple soda — tangy, aromatic, and packed with gut-loving probiotics. It’s a sustainable ferment that turns pineapple scraps into a delicious, fizzy drink.
