Tepache Recipe: Make Your Own Tepache At Home

One of the most common and cheapest fruits in the Philippines is Pineapple. It is also rich in Vitamin C and Vitamin B6. Because of that, I often use pineapples during to flavor my Kombucha Tea.

My first ever #Tepache. Tepache is a mexican fermented drink made using peels and cores of pineapple, water and sugar….

Posted by Kombucha Philippines on Thursday, 25 February 2016

I have just flavored another batch of Kombucha tea with Pineapples and thought about keeping the cores and peels instead of throwing them away. I have heard about Tepache before and never cared enough to look for its recipe. But this time, I didn’t want to share the peels and cores of my pineapples with the worms in my compost pit. So I decided to make the Mexican Pineapple beer. I quickly looked for a recipe.

how to make tepache

Tepache in barrels

I found many recipes of Tepache. Some called for beer, cinnamon and cloves. I don’t have beer and cloves at home and I’m the only one in the family who likes cinnamon. So, I opted to skip the spices and the beer. I followed the Tepache recipe I found at Cultures for Health. The recipe in Cultures for Health didn’t have measurements, so I just added sugar enough to my liking. Also, I added some of the fresh pineapple meat (?) I have. Here’s my tweaked Tepache recipe:

tepache

My homemade Tepache. I ran out of jars because of Kombucha. So I used a glass pitcher instead.

Materials:

  • A quarter jar or a glass pitcher
  • A piece of cloth
  • A rubber band
  • Spoon, knife

Ingredients:

  • Peels and cores of 1 pineapple
  • A quarter of a pineapple (the fruit itself, peeled and cored)
  • 4 cups of water
  • 4-5 Tbs. brown sugar

Instructions:

  1. Remove the crown and peel your pineapple. Divide it into four and set aside the other 3 slices. You can use those for flavoring your kombucha tea or eat them fresh.
  2. Pour 4-5 tablespoons of brown sugar in to your brewing vessel. It could be a quarter jar or a glass pitcher. Stir the mixture until sugar is dissolved.
  3. Pour your pineapple, pineapples cores and peels in to your brewing vessel.
  4. Cover your brewing vessel with a piece of cloth and secure it with a rubber band.
  5. Leave your Tepache fermenting in a warm and dry place. Keep it away from sunlight. Let it ferment for 1-5 days. Do a taste test daily to achieve the taste you like. It gets fizzier and more sour as the day goes by. If you like the taste of it, strain it and pour it into bottles and leave them for a day or more if you want or serve it over ice right away.

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