1Place the core of a pineapple and its skins into a jar.
2Place the core of a pineapple and its skins into a jar.
3Place the core of a pineapple and its skins into a jar.
4Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
5Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
6Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
7Fill the jar with distilled or filtered water.
8Fill the jar with distilled or filtered water.
9Fill the jar with distilled or filtered water.
10Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
11Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
12Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
13Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
14Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
15Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
16Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
17Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
18Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
19Before putting it in the fridge, burp the bottles to prevent explosions.
20Before putting it in the fridge, burp the bottles to prevent explosions.
21Before putting it in the fridge, burp the bottles to prevent explosions.
Ingredients
1 whole pineapple core
1 whole pineapple core
1 whole pineapple core
1 whole pineapple skins
1 whole pineapple skins
1 whole pineapple skins
few pineapple chunks
few pineapple chunks
few pineapple chunks
0.5 cup brown sugar
0.5 cup brown sugar
0.5 cup brown sugar
1 whole cinnamon stick
1 whole cinnamon stick
1 whole cinnamon stick
few cloves
few cloves
few cloves
distilled or filtered water
distilled or filtered water
distilled or filtered water
Equipment
jarswing top bottlescloth or loose lid
Tips
Do not soak pineapple skins with anything super acidic or alkaline; if anything, scrub with a brush and water to preserve microbes for fermentation.
Fermentation times vary greatly.
Putting tepache in the fridge and burping it can prevent explosions.
Drinking at peak fermentation provides great flavor and fizz.
Using brown sugar is preferred over white sugar for taste.
Consider using 2-liter plastic bottles for the second stage to avoid risks associated with glass.
You can eat the pineapple and save the skins and cores for making soda.