Tepache

1. Stage

Make the syrup:  In a small saucepan, combine the piloncillo, cinnamon stick, cloves, and 1 cup water. Set it over high heat and bring it to just under a boil—large bubbles should start to form around the edges. Immediately reduce the heat to low, stirring constantly to dissolve the sugar. Once the sugar has dissolved, remove the saucepan from the heat and let the mixture cool to room temperature.

2. Stage

Wash the pineapple: Thoroughly wash the outside of your pineapple with running water making sure to remove all the dirt and debris.

3. Stage

Cut the pineapple:  Place the pineapple on a large cutting board. Use a sharp chef’s knife to slice the crown- and root-end off and discard them. Stand the pineapple upright on its flat base so that it doesn’t roll around. Starting from the top, slice off the skin, leaving about 1/4 inch to 1/2 inch of fruit attached. Cut the skin into 2- to 3-inch pieces. Place them into a nonreactive (glass, stainless steel, or ceramic, but not plastic) container that can hold at least 3 quarts.  With the pineapple still upright, cut off the edible part, working around the core. Cut the core into 1-inch chunks and place them in the container with the skin.  The rest of the pineapple is for you to enjoy!

4. Stage

Pour in the syrup and water:  Add the cooled syrup and the remaining almost 2 quarts filtered water. Stir to combine. 

5. Stage

Cover the container:  Cover the container with a clean cheesecloth or tea towel. Use a rubber band to secure it. Place the container in a warm spot away from sunlight. The ideal temperature is between 70°F and 80°F. 

6. Stage

Check in:  If the spot is warm (over 85°F), check the tepache after 12 hours. Wait at least 24 hours if it’s cooler. Small bubbles will begin to form around the top edges as it ferments. Use a slotted spoon to remove any white foam on top; it is harmless. More bubbles will form over time, and the mixture will smell a little sour, like beer.  You can taste it at this point with a spoon or a straw—stick it into the liquid and cover the top of the straw with a finger to trap the liquid in the straw. The ideal taste comes down to your preference—some batches will taste sweeter, funkier, or more sour than others. At the ideal temperature, it takes about 2 days for the tepache to reach the perfect balance of sour, sweet, and light carbonation. If cooler, it can take up to 5 days.

7. Stage

Strain the tepache: Set a nut bag or fine mesh strainer lined with cheesecloth over a large nonreactive bowl or jug. Strain the tepache into it. Let it sit for about 15 minutes to fully drain and discard the fruit.

8. Stage

To serve the tepache:  Serve the tepache over ice and garnish with a slice of pineapple. Tepache can be refrigerated for up to 1 week. Do not cover it tightly. It will continue to ferment even in the fridge, so if stored for any longer, it will turn into vinegar. Did you love the recipe? Leave us a review!