Traditional Pineapple Tepache

Ingredients

• 1 medium Ripe pineapple, well scrubbed; use the peel and core
• 1/2 cup Piloncillo or dark brown sugar, piloncillo preferred for traditional flavor
• 6 cups Spring or filtered water, chlorine-free
• 1 3-inch stick Cinnamon stick
• 2 whole Whole cloves

Instructions

1. Scrub the outside of the pineapple well under cool running water. Remove the crown. Peel the pineapple and cut out the core; reserve the fruit for another use.
2. Place the pineapple peel and core in a clean 2-quart jar or nonreactive fermentation vessel. Add the piloncillo or brown sugar, cinnamon, and optional cloves.
3. Add the water and stir until most of the sugar dissolves. Keep the pineapple pieces below the liquid as much as practical.
4. Cover with a clean breathable cloth secured with a band. Ferment at about 68–72°F away from direct sunlight for 24–48 hours. Stir once or twice daily with a clean utensil.
5. Begin tasting after 24 hours. Tepache is ready when it is fragrant, lightly tart, gently fizzy, and still distinctly pineapple-forward. If it becomes sharply vinegary, it has gone farther than the usual soda-style stage.
6. Strain through a fine-mesh strainer. Discard the solids. For additional safety and consistency, verify the liquid is at pH 4.6 or lower before sealed bottle conditioning.
7. For a still/lightly fizzy tepache, refrigerate immediately. For more carbonation, transfer to a pressure-rated bottle, leave 1–2 inches headspace, and condition 8–18 hours at room temperature while checking pressure frequently, then refrigerate.
8. Chill completely before opening. Open slowly over a sink and serve cold over ice if desired.

Nutrition

Chef's Notes

NEEDS_IMAGE_REVIEW CHEF'S NOTES Tepache is a traditional Mexican pineapple ferment. Piloncillo gives a deeper molasses-like flavor, but dark brown sugar works well. Fermentation time is driven by temperature and activity rather than the clock alone. FOOD-SAFETY / PRESSURE NOTE Use clean equipment and sound fruit. Discard the batch if fuzzy mold develops or if the aroma becomes putrid or otherwise spoiled. Only use bottles rated for carbonation for a sealed secondary ferment, and refrigerate as soon as the desired fizz develops. ALCOHOL NOTE Tepache can contain a small, variable amount of alcohol, especially as fermentation continues. It cannot be guaranteed alcohol-free. STORAGE Refrigerate and use within about 5 days for the freshest flavor. Pressure may continue building slowly even under refrigeration. ALLERGENS No major U.S. food allergens by recipe, assuming uncontaminated ingredients. NUTRITION NOTE Estimated only; fermentation changes sugar and alcohol levels from batch to batch.

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