Tepache – Traditional Pineapple Ferment
By Chef George
A lightly fermented Mexican pineapple beverage—bright, refreshing, and gently effervescent. Rooted in tradition and crafted with intention.
Ingredients
• 1 ripe pineapple, peel & core reserved
• 6 cups filtered water
• ½–¾ cup piloncillo (or dark brown sugar)
• 1 cinnamon stick
• Optional aromatics: cloves, star anise, or orange peel
• Optional heat: 1 small dried chile (guajillo or árbol)
CHEF’S METHOD
1. Build the Ferment (Chef Technique): Combine pineapple peels, water, piloncillo (Mexican Brown Sugar
– or use regular cane sugar), cinnamon, and aromatics in a glass jar or crock. Stir to dissolve sugar. Cover
loosely to allow airflow.
2. Ferment with Intention: Leave at room temperature for 24–72 hours. Stir once daily. Taste after 24 hours
and stop when lightly sweet-tart and gently fizzy.
3. Strain & Chill: Strain solids and refrigerate to halt fermentation. Serve cold over ice.
Chef Notes
Natural fermentation relies on wild yeast from the pineapple skin—clean fruit, never scrubbed. Balance
sweetness and acidity carefully. For extra carbonation, bottle for 12–24 hours after straining, then chill.
Sugar Skull Technique Badge: Wild Fermentation • Balance • Patience
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