If you've ever wanted to try making Tepache at home, we've got you covered! If you'd rather skip the brewing process, you can always grab a bottle of our ready-to-drink version here.
Tepache is a traditional Mexican beverage made by fermenting pineapple peels with spices and sugar, resulting in a refreshing, mildly alcoholic drink with a unique tangy-sweet flavor. This guide will walk you through crafting a traditional fermented Tepache at home.
The Role of Microorganisms in Tepache Fermentation
The fermentation of Tepache is a natural process driven by microorganisms present on pineapple skins. Key players include:
-
Lactic Acid Bacteria (LAB): Species such as Lactobacillus plantarum and Lactobacillus rhamnosus are commonly found on pineapple peels. These bacteria convert sugars into lactic acid, contributing to Tepache's characteristic tangy flavor and acting as natural preservatives
- Yeasts: Wild yeasts, including species from the Saccharomyces genus, are also present on pineapple skins. These yeasts ferment sugars into ethanol and carbon dioxide, adding mild alcoholic content and effervescence to the beverage.
- Other Bacteria: Bacteria such as Lactococcus and Weissella have been identified in fermented pineapple products, contributing to the development of flavor and texture
Safety Considerations
Fermented beverages like Tepache can build up pressure due to carbon dioxide production. We do not recommend storing this Tepache in closed containers for more than two days unless you're experienced with fermentation. To prevent excess pressure build-up, keep your Tepache loosely covered during fermentation.
DIY Fermented Tepache Recipe
Ingredients:
- 1 ripe pineapple (preferably organic)
- 1 cup piloncillo or brown sugar. (Do yourself a favor and find some piloncillo, it's worth it)
- 2 cinnamon sticks
- 2-3 cloves
- 2 dried arbol peppers (optional, for a hint of spice)
- 8 cups of water (Spring water or reverse osmosis)
Method:
- Prepare the Pineapple: Wash the pineapple thoroughly to remove any dirt or pesticides. Cut off the crown and base, then peel the pineapple, reserving the skins. The fruit can be used for another purpose.
- Combine ingredients: In a large, non-reactive container, combine the pineapple skins, piloncillo (or brown sugar), cinnamon sticks, cloves, and dried peppers. Pour in the water and stir until the sugar dissolves.
- Fermentation: Cover the container loosely with a clean cloth or lid (do not seal tightly). Let it sit at room temperature for 1-3 days, stirring daily. You'll know it's ready when it develops a tangy aroma and slight effervescence.
- Strain and Chill: Once the desired flavor is achieved, strain the liquid to remove solids, transfer it to a clean container, and refrigerate. Serve chilled over ice.
Prefer Ready-to-Drink Tepache?
If you'd rather skip this process, our Casa Piñata Tepache offers the same delightful flavors without the wait. Find it here.
¡Salud!
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