Tepache

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the pineapple skins briefly in cold water. Do not scrub — the yeast you need is on them.

   Mark done

2. Dissolve the piloncillo in a little warm water, then combine with the rest of the water in a large jar or crock.

   Mark done

3. Add the skins, cinnamon, cloves and salt. The skins must stay submerged; weigh them down with a small plate.

   Mark done

4. Cover with a cloth, not a lid, and leave somewhere warm out of direct sun.

   Mark done

5. After 24 hours a white foam will form. Skim it off.

   Mark done

6. From 48 hours, taste daily. It is ready when it smells yeasty and slightly sour and tastes lightly fizzy and no longer sweet — usually 2 to 4 days.

   Mark done

7. Strain, bottle and refrigerate, which stops the fermentation.

   Mark done

8. Serve cold, over ice, cut with a little sparkling water if it is stronger than you want.

   Mark done

Chef’s Tips

• Cloth, not a sealed lid. A sealed jar builds pressure and can burst.
• Taste from day two. Left too long it turns to pineapple vinegar, which is useful but is not tepache.
• Refrigeration is the brake. Once it tastes right, get it cold.

Pairing Suggestions

• Tacos de carnitas
• A hot afternoon
• Cut half and half with a light beer, which is common

Storage & Reheating

Refrigerated it keeps a week and goes gradually more sour and less sweet. It will still be fizzy; open bottles carefully over a sink.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.