With the exuberant popularity of fermented beverages (kombucha anyone?), it’s time to dive back into tepache, Mexico’s traditional fermented pineapple drink. It was incredibly popular in Mexico when I lived there in the ‘80s, then it seemed to fall from favor for a couple of decades. Now, it’s back and having a moment.
Trouble is, when attempting spontaneous fermentation from a chopped up pineapple in the United States, the results can be rather hit or miss. There’s no way to tell if the fermentation-inducing flora on the pineapple’s exterior has been fumigated/washed/irradiated into oblivion. Plus, many pineapples sold in the U.S. are quite underripe, which certainly affects taste and time in the fermentation process.
Still, when I come across a ripe pineapple, I always want to give tepache a try. And if I don’t see any fermentation bubbles happening within a couple of days, I’ll add some wine yeast to give it a kick-start.
Though traditional tepache is delicious as is, feel free to add other spices like star anise or cloves. I love tepache that’s fermented with a big knob of thinly sliced fresh ginger.
INGREDIENTS
- 2 quarts water (filtered water is most reliable to ensure fermentation)
- 8 ounces Piloncillo (cone-shaped unrefined 100% sugar available at Mexican groceries) or dark brown sugar
- 1 pineapple (about 3 pounds), top and bottom cut off and discarded
- Two 3-inch cinnamon sticks , preferably Mexican canela
INSTRUCTIONS
In a large (4-quart) saucepan, bring the water to a simmer over high heat. In a small bowl, microwave the piloncillo for about 30 to 45 seconds, until it’s soft enough that a spoon can break it apart in smallish chunks. Add the piloncillo and cinnamon sticks to the water and stir regularly until dissolved. Cool to room temperature.
Slice off the thick outer skin of the pineapple with a sharp knife. Cut the flesh into several large chunks, core and all). In a large non-reactive container, collect the pineapple pieces and use a muddler or potato masher to crush the pineapple. You want to break up the fruit a bit and get the juices going, but not make a puree. Add the pineapple skin and cooled piloncillo mixture and press to submerge all the pieces. Cover the container with cheesecloth or a kitchen towel to allow airflow, but secure it with a rubber band or kitchen twine.
Store at warm room temperature. Stir the mixture once a day until a layer of white foamy bubbles forms at the top. It can take anywhere from 24 hours to a week depending on how warm your kitchen is. Once the bubbles form, taste the tepache. You’re looking for a sweet, slightly funky flavor. If it isn’t strong enough for you, let it ferment a day or two longer. When it is ready, strain out the solids and refrigerate. Once refrigerated, it will continue to ferment, though more slowly. Best to drink within a couple of week or so.
