Tepache Recipe: How to Ferment Mexican Tepache

Tepache is a fermented probiotic drink made from pineapple rinds, unrefined cane sugar (also known as piloncillo), and fragrant spices. The drink is a kind of agua fresca, a variety of tart, refreshing beverages that are Mexican street-food staples. Tepache has a long, storied history; Indigenous people of Mexico have been serving and savoring it since before pre-Columbian times. Its name is related to the word for “bruise” in the Nahuatl language.

Like mead, shrub, or kefir, tepache and kombucha are fermented, probiotic drinks—but they differ in a few ways. The basis of tepache is water and fruit rinds that have fermented in unrefined cane sugar (or brown sugar). On the other hand, kombucha features black or green tea fermented with sugar and a SCOBY (symbiotic colony of bacteria and yeast). After fermentation, you may see some carbonation, but both drinks have extremely low alcohol contents.

Kombucha generally has 0.5 percent alcohol content, while tepache has 0.5–2 percent alcohol content. The shorter the fermentation process, the lower alcohol content the tepache will have.

There are countless regional tepache variations across Mexico, made with an array of aromatic spices and seasonings, including:

1. 1. Mango and chili: Mango-chili tepache is a fruity variety. Just add coarsely chopped jalapeño and mangoes (or mango purée). You can also swirl in a drizzle of tamarindo concentrate (or tamarind paste), which will add a bold tanginess.
2. 2. Melon: Tepache de piña (“piña” means “pineapple”) is just one flavor possibility. Use melon rinds instead of pineapple rinds for a mellow sweetness—or combine the two.
3. 3. Spiced: A half-teaspoon of turmeric and a few generous cracks of black pepper add zing (and rich golden color) to tepache. Grated ginger, whole cloves, or a cinnamon stick will also add depth when fermented with this sweet drink.
4. 4. Strawberry: Strawberry tepache—made by adding fresh strawberries to the pineapple peels, sugar, and water—will add tartness to the tepache base.

Available from street vendors everywhere, from Chihuahua to Mexico City to Oaxaca, this pineapple drink is simple to make. Here are a few tips to ensure smooth fermentation and flavor:

1. 1. Use very ripe pineapple. Ripe fruit has higher sugar content, adding flavor and accelerating the fermentation.
2. 2. Use organic pineapples when possible. Usually, you peel pineapples to eat their flesh. Tepache is made of the exterior rind, though—the part of the fruit that often gets sprayed directly with chemicals—so, if possible, splurge on the more-expensive organic fruit for making tepache.
3. 3. Add wild yeast. To make the tepache alcoholic, add wild yeast to the water and sugar before adding the fruit. The wild yeast will convert that sugar into alcohol. You can also use agave nectar or honey instead of cane sugar. Beware not to over-ferment, or the beverage will turn into pineapple vinegar.
4. 4. Skim away the scum. You may notice your tepache covered in a layer of white foam at the end of fermenting. Simply skim it off, strain, and enjoy.