A fizzy brew made with pineapple peels, piloncillo, and spices.
Yeast and bacteria naturally found on the pineapple skins and our environments are more than enough to lightly ferment the fruit sugars and piloncillo.
My love of tepache almost ended before it started when I nearly threw its key ingredient into the garbage. It was 2016 and I was at my friend Rebecca’s vegan Mexican restaurant,in San Antonio, Texas, prepping for a collaborative pop-up dinner. As I went to put the pineapple peels and scraps in the compost bin, she stopped me. “Please save them,” she said. “I use them to make tepache.
Making tepache is pretty straightforward. You combine pineapple skins and cores with piloncillo , cinnamon sticks, and water in a large nonreactive vessel. Using ripe or on-the-verge-of-overripe pineapples yields a better brew with a stronger pineapple flavor and more sugar for the yeast and bacteria to consume. Although it isn’t traditional, I mix in slices of fresh ginger and whole cloves because their spicy, citrusy notes pair well with the pineapple and cinnamon.
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