How we make Tepache!

Tepache is a delicious, mildly probiotic, fermented drink made from pineapple rind, a bit of sugar, and in our house a cinnamon stick. In many homes cloves are traditionally added, but we love the simple flavor of cinnamon and pineapple together! 

We have been putting a fresh pineapple into our shopping cart each time when we go to the market. Why?

And I can tell you that we will most likely put a pineapple into the cart each time we go, as long as they are still available! Because this has been a great year for fresh pineapples and I can't think of a more delicious way to end a meal than with fresh pineapple for dessert. But trust me, we are not done, once the pineapple had been eaten. We make Tepache from the rind and we plant the crown of the pineapple. 

Currently we have two beds with six crowns each. Now we realize that not all of the crowns will root and take off. But then again, not all seeds in a package do either. But since it only takes me about two minutes to walk outside and put the crown in the ground, my plan is to continue to eat pineapple as often as they are in season here in Texas!

From there we use the rind to make Tepache. 

Which is delicious! Tepache is easy to make, frugal, and it only takes between two or three days on your counter, with little or no work on your part. And from that small investment of time and counter space you will have a delicious, mildly fermented, probiotic beverage to enjoy! Our version is mildly spiced and sweetened, but you may use more spice and use dark brown sugar if desired. Because like all recipes or processes offered here, I encourage you to make it your way!  

As we have continued making Tepache, I have learned a couple more things about this beverage, that I wanted to share.  I love this when made with regular sugar, only. No spice of any kind. Then I can serve it with a wedge of lime, and I have to tell you, that is so good! And, this is quite important, once you have the lovely foam on top, your beverage is done! Not long after that point, the process of becoming vinegar can (and does!) begin. We currently have a quart of pineapple vinegar stored in our pantry....

Come and take a look at our process...

Some additional thoughts on this process:

Traditional recipes call for whole cloves and dark brown sugar in addition to the cinnamon. You may certainly use those ingredients. For this size recipe I might add 4 whole cloves. 

The sugar measurement for dark brown sugar, would remain the same. 

Remember this recipe for Tepache is for your enjoyment, so please, make it the way you will enjoy it best, in the finished taste. 

Ingredients needed for this recipe:

• 1 ripe pineapple
• 1/3 - 1/2 c sugar
• 1 cinnamon stick, if desired
• 4 whole cloves, if desired
• 1 lime, if desired

You will also need the following:

• sharp kitchen knife
• cutting board
• measuring cups
• large glass jar with lid - 1/2 gallon size
• mesh strainer
• pitcher or second jar for refrigerator storage
• small shallow bowl

Now we are ready to begin!

You will want to select a fully ripe pineapple for the best flavor. Often when still at the store there might be a trace of green in the rind, if so, let the pineapple rest at room temperature for one or two days, before cutting and enjoying. 

Place the pineapple into the sink, and scrub it well. 

I use a small squirt of my homemade dish soap, and scrub well. Let sit a moment, then rinse thoroughly. You can blot off the excess water if desired to make the pineapple easier to hold on to, but once you start carving, that delicious juice will be everywhere!

Cut away and set the rind aside, along with any bits cut out of the pineapple when removing the "eyes". Carve the fruit as desired, place in a bowl, and refrigerate until serving time. 

Place all the rind and scraps into the 1/2 gallon glass jar, add the 1/2 c sugar the the cinnamon stick and cloves if using. Then fill with water. cover loosely with a lid and let rest on the counter. 

Depending upon how warm your home is, this process will take two to three days.

Preparation day one. 

Place the rind, sugar and spice if using, in the jar. Cover and set aside for the magic to happen. 

Preparation day two.

The next day, remove the lid. Gently twist the jar on the counter and you will probably see small bubbles come to the surface. Replace the lid. For a very mild ferment, you may certainly strain and enjoy on day two. 

Because one never knows how a naturally fermented beverage will behave, I usually place my fermenting jar in a shallow bowl before I go to bed for the night, just in case there is a little spill over...

Preparation day three. 

This foamy top lets you know this is day three and ready to strain! Use a wire mesh strainer to strain the finished Tepache into a clean storage jar or serving pitcher and place in the refrigerator. 

Storage options for Tepache. Store covered in the refrigerator for up to 3 days. You will want to keep the lid on the loose side to prevent a build up of pressure from the fermentation.

And from there:  

We also place the pineapple top into a jar to root. When it shows signs of rooting, we then plant it in the garden. We can't wait for our own pineapples to come out of the garden!

We have had good success with rooting the top crown of the pineapple, in cooler weather in the spring. But once our weather heated up to summer, we simply plant directly in the garden. We hope to fill one whole bed with pineapple plants!

UPDATE: we now have two garden beds with six crowns each! The second crown planted from the first bed is beginning to look like the plant in the photo above. 

Cooks notes: 

During the harvest season we found pineapples at our local market on special often. One week both my daughter's family and our family purchased pineapples. I decided at that time, to give this a try! I froze the rind and scrapes from my daughter's pineapple after planting the crown, I wanted to see if a frozen rind could be used to make Tepache at a later date. And I am happy to report that, yes a frozen rind, thawed does make a delicious batch of Tepache! At this same time I made the batch with the smaller amount of sugar, and I like the fresher taste, here are the photos from making this delicious beverage with a frozen and thawed rind...

Very refreshing and so delicious!  Plus I love being able to able to plan making Tepache as wanted and or needed for our meal plans!

You may also enjoy: 

The Worlds Easiest Electrolyte Drink. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at: 

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