Hot and Spicy Tepache

This recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, t… — This recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, tangy and effervescent with a spicy bite, this tepache is excellent served cold, over ice or as part of a mixed drink. (Photo credit: Emily Anderson)

| Yield: 2 quarts | Time: 45 minutes (active) |

Ingredients

1 organic* pineapple

1 cup brown sugar or piloncillo (this is the traditional sweetener but can be difficult to find)

½ - 1 habanero (or other hot pepper), cut in half and deseeded

1 4-inch stick of cinnamon

6 cloves

¼ cup sliced ginger

2 quarts filtered water, room temperature

* I recommend organic because the rind is going in the mix.

Preparation

Read this before continuing: When bottling the finished tepache (after straining) only use glass bottles that are specifically meant for carbonated beverages—do not use ones that are described as “decorative” or intended for wines, oils, or vinegars. Decorative glass bottles and mason jars will not be able to handle the pressure that will build as the tepache continues fermenting and could explode. Re-used or new beer bottles are excellent choices. Swing-top (or E.Z. cap) bottles are a bit more expensive on their own, but don’t require special bottling equipment. You can find new ones on this site, but again, make sure to double check that they are intended for beer. You can also reuse plastic liter soda bottles as well.

First, thoroughly clean your fermentation vessel (such as a large glass jar) with soap and hot water. There’s no need to completely sterilize it, just make sure that it is clean.

Next, start by gently rinsing the pineapple—there’s no need to scrub it or wash it vigorously. Pineapple rinds contain a lot of natural yeasts that will help the fermentation process. The more intensely you wash it, the more yeast will be lost and the harder time you will have fermenting your tepache.

Slice off the bottom and leafy top of your pineapple. Leaving the rind on, slice the pineapple lengthwise so that you have 4 long quarters. Roughly chop the quarters and add them to your clean fermentation vessel. Next, add the halved habanero, cinnamon stick, cloves, and ginger slices to the fermentation vessel. Finally, add the cup of brown sugar and gently mash the mixture using a long-handled spoon. It doesn’t need to be completely pulverized—the point is to bruise the pineapple to help release juice.

Add the 2 quarts of room temperature filtered water to within an inch or two of the vessel’s rim. Close the lid and gently “pitch” or shake the vessel such that the sugar gets mixed with the water. When the sugar is mostly combined (no lumps of sugar are visible) open the lid and use the spoon to press the contents back below the surface of the liquid.

Close the lid and allow the mixture to ferment at room temperature for 48-72 hours. You want the room temperature to be about 70F for optimal fermentation. Open the lid a couple times per day to release any gas that has built up.

After 2 or 3 days, it’s time to bottle the tepache (remember my note above about bottles!). First, prepare your bottles by washing them with hot, soapy water. Make sure to rinse all the soap out of them. Place a fine strainer over a large bowl and pour the contents of your fermentation vessel into it—be careful not to overflow! Then, begin pouring your tepache into the bottles, using a funnel to limit spilling. Fill the bottles just until where the neck of the bottle starts tapering, about ¾ full. Leaving this headspace is critical—it gives carbon dioxide some place to go as the tepache keeps fermenting. Once the bottles are filled, swing the attached stopper into place or cap them if you have the proper equipment

Continue to let the bottles ferment at room temperature for another 24-48 hours. The longer they sit, the more carbonated your tepache will likely be. After the time is up, move the bottles to the fridge until you are ready to open them. They will continue to ferment if left at room temperature.

To serve, carefully open your tepache bottle. Not all beverages carbonate the same way, so I recommend opening each bottle near the sink for the first time—just in case they are a bit more enthusiastic than expected. Tepache is delicious served cold on its own, over ice, or as part of a mixed drink.

Zero-waste tips

• By adding more sugar and water, you can create a second batch of tepache using the same ingredients! After the second batch, make sure to compost your ingredients.