---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-drinks-recipes]]"
title: Tepache
pack: founders-pack
servings: 8
ingredients:
  - 1 whole pineapple, rind and core only (eat the flesh)
  - 1/2 cup brown sugar or honey
  - 8 cups non-chlorinated water
  - 1 cinnamon stick (optional)
instructions:
  - "**Scrub and peel** — Scrub the pineapple, then peel. Reserve rind and core."
  - "**Dissolve sweetener** — Dissolve sugar or honey in water in a large glass jar."
  - "**Add solids** — Add rind, core, and cinnamon stick. Submerge as much as possible."
  - "**Ferment** — Cover loosely. Leave at room temp 2–3 days, stirring once daily. It's done when fizzy and lightly tangy — taste at day 2."
  - "**Strain and store** — Strain into sealed bottles or jar. Refrigerate. Flavor peaks in the first week; it keeps fermenting slowly in the fridge, getting drier and fizzier."
active-preparation-minutes: 10
passive-preparation-minutes: 4320
diet:
  - vegan
  - gluten-free
storage-location: fridge
storage-method: sealed-jar
fridge-life-days: 7
notes:
  - "summary: A three-day fermented pineapple-rind drink from Mexican tradition — fizzy, lightly tangy, probiotic, and yields about two quarts."
  - "Yield: ~2 quarts."
  - Ferment past 3 days and it moves toward vinegar territory — err short.
  - If using honey, ferment may run a day slower.
  - Burp sealed bottles daily; pressure builds.
  - Trace alcohol ~0.5–1%; longer ferments increase it.
---