Tepache
A three-day fermented pineapple-rind drink from Mexican tradition — fizzy, lightly tangy, probiotic, and yields about two quarts.
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- 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)
- 1Scrub and peel — Scrub the pineapple, then peel. Reserve rind and core.
- 2Dissolve sweetener — Dissolve sugar or honey in water in a large glass jar.
- 3Add solids — Add rind, core, and cinnamon stick. Submerge as much as possible.
- 4Ferment — Cover loosely. Leave at room temp 2–3 days, stirring once daily. It's done when fizzy and lightly tangy — taste at day 2.
- 5Strain 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.
- 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.