• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Drinks

Pineapple Tepache

4.80 from 15 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Aug 09, 2021 55 Comments

This post contains affiliate links.

Step by step collage of how to make tepache

The foolproof guide to easy pineapple tepache, a fizzy fermented Mexican drink made from just pineapple peels, sugar, and water!

Tepache in a glass with a red striped straw and pineapple

TEPACHE! Words cannot express how excited I am to finally be sharing this tepache recipe with you. So instead, I’ll just chant what I chant whenever I crack open a bangin’ bottle of tepache…

TEPACHE TEPACHE TEPACHE TEPACHE!

Ever since Brad of Bon Appetit brought tepache into my life, I’ve been working on perfecting my own recipe for this fizzy fermented brew.

You have questions, I know. Like what is tepache? (Perfection). And is it easy to make? (Heckin’ yes). So let’s brew, shall we? (You can jump around this tutorial by clicking the links below):

  • Ingredients
  • Step-By-Step Tutorial
  • Second Fermentation
  • Flavor Variations
  • Tepache FAQ
Tepache in second fermentation bottles

What is tepache?

Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple.

Here’s how it works: There is yeast living virtually everywhere, and it can be harnessed to make delicious things! Yeast on flour makes sourdough, yeast on tea makes kombucha, and yeast on pineapple skin…makes tepache!

By feeding this yeast what it loves (sugar), you can use these yeast beasts to create flavor and carbonation.

So what does this pineapple brew taste like? Tepache can range from cider-like and sweet to yeasty like beer. But just as complex as the flavor is the carbonation, which gives this drink a fizzy, effervescent feel. The result is a delicious drink falling somewhere between soda, kombucha, and beer.

Tepache in a glass with a red striped straw and pineapple

Ingredients for homemade tepache

One of the best things about tepache is how simple the ingredients are! You’ll just need:

  • Pineapple Peel: Since we’re using the peel, aim for an organic pineapple. Pineapples are a pesticide intensive crop, and you don’t want that in your tepache!
  • Sugar: Use either piloncillo (the traditional Mexican sugar) or light brown sugar.
  • Water: No need to overcomplicate things – tap water is just fine here!
Pineapple rind cut for tepache

How to Make Tepache

To go with our easy list of ingredients, it’s also incredible easy to make. Here’s how to make tepache, step-by-step!

Step 1: Cut the Pineapple
Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.

Step 2: Assemble
To a clean, large glass or ceramic jar, add light brown sugar (or piloncillo) and some water, stirring well to dissolve the sugar. Add pineapple rinds, then cover with remaining water. The pineapple will need to be submerged in the liquid to prevent mold, so weigh it down using either a glass, spoon, or fermentation weight.

Step by step collage of how to make tepache

Step 3: Ferment
Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. This will keep out pesky gnats or flies while allowing the yeasts to have oxygen. Set somewhere dark and room temperature (ideally 75-80°F, 24-26°C), letting it ferment for 1 to 3 days.

Making tepache in a glass jug on a white background

Step 4: Drink or Bottle
The tepache is finished fermenting when you see many small bubbles on top and it tastes how you want it to (test by drawing some out with a paper straw, using your finger to keep the tepache in the straw).

The longer it ferments, the less sweet and more yeast flavored it will become. The reaction will go more quickly in a warm environment, and will slow down when it is cooler, so begin tasting after 24 hours, letting the fermentation run for up to 72 hours.

At this point, you can either refrigerate and drink the tepache as it is, or carbonate it by bottling the liquid in what we call the second fermentation.

Pro-tip: There is still yeast left on your pineapple peels, so you can reuse them for one or two more rounds!

Pineapple rinds in tepache with bubbles on top

Second Fermentation

Much like in brewing kombucha, the second fermentation is an optional step used to add carbonation (and sometimes flavor) to your drink.

By bottling the tepache in an air tight container, all the CO2 released by the yeast is trapped in the liquid, creating that fizzy, beer-like texture. Which brings us to the final step of making tepache:

Step 5: Second Fermentation (optional, but recommended)
Funnel the liquid into fermentation-grade bottles (I recommend these bottles), leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer they will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.

Please note, carbonating tepache does involve pressure build up inside the bottles, which is why I recommend bottles specifically made for fermentation. As with any second fermentation, there is a risk of bottles exploding, so check on your bottles regularly and move them to the refrigerator when done.

Carbonation bubbles in a second fermentation bottle

Flavor Variations

Tepache is incredibly versatile in the flavors you can add to it! Here are some ideas to get you started:

To the first fermentation, you can add 2 thumbs of fresh sliced ginger (highly recommend), whole cloves, cinnamon sticks, chilis, pineapple flesh, or even diced mango. Just be sure to submerge all ingredients fully in liquid to prevent mold.

To the second fermentation, you can add virtually any fruit juice or fruit puree. Get some ideas from our kombucha flavors!

Pineapple rind, ginger, and chili in a glass jar with tepache

Tepache FAQ

Most fermentations involve a bit of trial and error, so it’s normal to have questions along the way! Here are some frequently asked questions (but feel free to drop a comment below with questions not answered here!).

Why isn’t my tepache bubbling?

If your tepache isn’t bubbly, it is likely because the yeast aren’t working well. This could be because you washed or submerged the pineapple in hot water (which would kill the yeast), or because your pineapple wasn’t ripe enough (meaning there wasn’t much yeast on it to begin with). If your tepache does not bubble in the first fermentation, consider starting over. If it did bubble in the first but not in the second fermentation, add a little sugar or juice to the bottles to give the yeast something to eat.

What is the alcohol content of tepache?

Tepache has an alcohol content of about 2% ABV, though this can be less if you let it ferment for a shorter time, or more if you let it go longer or are in a warmer climate. Test your tepache alcohol level with this tool.

What are the health benefits of tepache?

The main benefit of tepache are the probiotics, which promote a healthy gut and digestion. More on probiotics here.

How do you store tepache?

Store finished tepache in a sealed container in the refrigerator for up to a year. As with most fermentations, tepache will last virtually forever due to the acidity. Over time the flavors will continue to develop towards yeasty, but a properly made tepache will last for a long, long time!

Is tepache safe?

When made with clean supplies and when ingredients are submerged in the liquid while fermenting, tepache is safe to drink. The sugar in the liquid prevents bacterial growth until the yeast acidifies the drink, then the low pH takes over as an antibacterial protection. If you notice any mold growing, or detect any off-flavors or smells, throw away the whole batch and clean your supplies well before trying again.

What temperature is best for tepache?

Tepache ferments between 60-85°F (16-29°C), though for the most delicious tepache, aim for a temperature range between 75-80°F (24-26°C).

Can I use metal?

It is best to avoid prolonged contact with metal, as the acidity in the tepache can interact with the metal. Aim for glass or ceramic jars and bottles when brewing.

Pouring tepache into a tall glass with ice

Be sure to try our other fermentation projects, like kimchi, kefir, Greek Yogurt, kombucha, and sauerkraut!

Tepache in a glass with a red striped straw and pineapple

Pineapple Tepache

4.80 from 15 votes
Prep: 5 minutes
Author: Sarah Bond
Calories: 120kcal
Servings: 8 cups
Print Rate
The foolproof guide to easy pineapple tepache, a fizzy fermented Mexican drink made from just pineapple peels, sugar, and water!

Ingredients

  • 1 ripe pineapple
  • 1 cup light brown sugar 200 g, or 1 large cone piloncillo
  • 8 cups water 1.9 L
  • Optional: 2 thumbs sliced fresh ginger, ½ red chili, 1 cinnamon stick, 3 whole cloves

Instructions 

  • Cut: Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.
  • Assemble: Add sugar (or piloncillo) and 1 cup of the water to a clean, large glass or ceramic jar, stirring well to dissolve sugar. Add optional flavors and cover with pineapple rinds, then add remaining water. Submerge all ingredients in the liquid to prevent mold by weighing it down using either a glass, ladle spoon, or fermentation weight.
  • Ferment: Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. Set somewhere dark and room temperature (ideally 75-80°F, 24-26°C), letting it ferment for 1 to 3 days.
  • Drink or Bottle: The tepache is finished when you see many small bubbles on top and it tastes how you want it to (test by drawing some out with a paper straw, using your finger to keep the tepache in the straw). Either refrigerate and drink the tepache as is, or carbonate it in the second fermentation.
  • Second Fermentation (Optional): Funnel the liquid into fermentation-grade bottles, leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer they will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.

Tips & Tricks

  • Reuse the pineapple peels for another 1 or 2 rounds after your initial fermentation. There is still plenty of yeast on them!
  • Blast zone: Carbonating tepache in the second fermentation does involve pressure build up inside the bottles, which is why I recommend bottles specifically made for fermentation. As with any second fermentation, there is a risk of bottles exploding, so check on your bottles regularly and move them to the refrigerator when done.
  • Store finished tepache in a sealed container in the refrigerator for up to a year. As with most fermentations, tepache will last virtually forever due to the acidity. Over time the flavors will continue to develop towards yeasty, but a properly made tepache will last for a long, long time!

Nutrition Information

Serving: 1cup (depends on fermentation lenngth) Calories: 120kcal (6%) Carbohydrates: 30g (10%) Protein: 1g (2%) Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 25mg (1%) Potassium: 0mg Fiber: 0g Sugar: 30g (33%) Vitamin A: 0IU Vitamin C: 30mg (36%) Calcium: 0mg Iron: 0mg
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Pineapple kombucha in bottles on a white background
    Pineapple Basil Kombucha
  • Blueberry kombucha in bottles
    Blueberry Kombucha
  • Mango kombucha in bottles
    Mango Kombucha
  • Strawberry kombucha in fermentation bottles
    Strawberry Kombucha
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Muriel says

    Posted on 4/15 at 6:44 pm

    If you have fresh pineapple, but have already discarded the peel – can you still make Tepache using the pineapple fruit?

    Reply
    • Sarah says

      Posted on 4/15 at 9:12 pm

      Great question! You will need the peel – this is where that natural yeast hangs out, and what you will need to kick off the fermentation. 😀

  2. Heather says

    Posted on 4/22 at 1:43 am

    My Tepache never bubbled and smelled “funky”! I washed in lukewarm water as suggested and the pineapple was nice and ripe. My house is chilly so I gave it 2 days for the first ferment. It smelled weird and had no bubbles. I checked again days 3 and 4 and it was a bust! This seems so easy, if I can get it to work! I’ll try again once I buy another pineapple. The rind just goes into the compost anyway so why not make something from it! Any suggestions in the meantime?

    Reply
    • Sarah says

      Posted on 4/22 at 12:10 pm

      Hi Heather! Did you give it a taste to see if any flavors were developing? If your house is chilly, it could take even longer than 4 days (up to about a week). But with that said, a super chilly house will prevent any fermentation from happening. Can you try to find a warmer area?

      And try rinsing with cool water rather than lukewarm, just in case the yeast were impacted by that. Happy brewing!

    • Tim says

      Posted on 1/25 at 5:59 pm

      Organic pineapple is important to start with as it will have more natural yeast on it than a conventional one. If your local tap water is heavily chlorinated then that could be impeding the development of a healthy yeast culture. Use filtered or bottled water in that case. Once you get a successful tepache batch going you can save 4-8 oz of your yield in a jar in the fridge and use it to get a new batch going quicker. It’s called backslopping, all the kids are doing it. With a healthy starter like that you can use conventional pineapple rinds, just the pineapple flesh or start with other fruit. You can also use that yeast culture to start ginger beer or any other booze ferment, though it will always be a unique ‘bug’ that came from pineapple yeast.4 stars

    • Sarah says

      Posted on 1/26 at 9:38 am

      Thanks for all the tips, Tim! “All the kids are doing it”, hahaha 😀

    • Eileen says

      Posted on 2/10 at 11:30 pm

      Hi, I just made my first tapche. But I didn’t submerge the pineapple fully in the liquid. After 3 days the top pineapples smelled a bit rotten and a bit blackish. But I tasted the tapche and it taste ok.. never drank one before but it taste like sweet pineapple vinegar soda. It actually taste kinda nice. Is it still safe to drink?

    • Sarah says

      Posted on 2/11 at 10:22 am

      Hi Eileen! If there are any traces of mold (so the blackish stuff you see, especially if it’s fuzzy) then I wouldn’t drink it. You really have to make sure the peel is fully submerged or mold will develop (happened to me every time the peel was exposed!)

  3. Suzanne says

    Posted on 5/5 at 10:03 pm

    I think I need some help. I haven’t had tepache before but I don’t like the flavor. I thought it would be more like the kombucha, which I love. I’m wondering if I did something wrong.
    The temperature is around 70 degrees. I started with 3 days then did a second batch with the same peels for 2 days. Still not loving it. Does it need to go longer? It seems very yeasty.

    Reply
    • Sarah says

      Posted on 5/6 at 6:03 pm

      Hi Suzanne! Tepache can range from anywhere between sweet like pineapple soda and yeasty like beer. If it is very yeasty then it likely went for too long. Try tasting after just 24 hours and go from there!

  4. Andrea Stevens says

    Posted on 6/11 at 8:14 pm

    Hi!
    I just made this morning but my jar only held 4 1\2 cups of water. Will it be ok for this batch? I’ll get a bigger jar this weekend for the next try. Thank you!5 stars

    Reply
    • Sarah says

      Posted on 6/11 at 9:20 pm

      That should be fine, I would just scale down the recipe proportionally 😀

  5. Andrea Stevens says

    Posted on 6/11 at 10:21 pm

    Thanks for the quick response!
    Unfortunately, I added the sugar before I realized the jar wouldn’t hold a lot. Should I let it sit longer because of the extra sugar?

    Reply
    • Sarah says

      Posted on 6/11 at 10:28 pm

      You could try that and see what happens! It will indeed more time to process through that sugar, and the flavor may be different than it would with less sugar.

  6. Angela says

    Posted on 7/13 at 8:25 pm

    Will it work if I had refrigerated the pineapple?

    Reply
    • Sarah says

      Posted on 7/13 at 10:13 pm

      That should be fine, Angela! 😀

  7. Roha says

    Posted on 7/25 at 2:12 am

    If I added baker’s instant yeast, is it bad to drink the beer given the yeast is still active in the final beer that has a relatively low alcohol content?

    Reply
    • Sarah says

      Posted on 7/27 at 7:42 pm

      Hi Roha! I’m really not sure, unfortunately. I’m not sure how bread yeast would work with this. If you want to try to make this more alcoholic, I would recommend champagne yeast (but have not personally tried it so can’t be sure).

  8. Aya Burt says

    Posted on 8/11 at 5:55 pm

    Hi! So I made my tepache. It took three days and just saw some bubbles forming but also a clear film formed on the pineapple. Is not smelly or gooey when you touch it it is like a wet napkin kind of texture. Is that normal? Is it safe to drink? The smell And taste are perfect I’m Mexican and grew up drinking it so I’m familiar with the smell and taste but I had never tried making it. Than you for your help!

    Reply
    • Sarah says

      Posted on 8/12 at 5:27 pm

      Is the layer dry, fuzzy, or off-colored? If the taste and smell are correct then I don’t think it’s mold, though I haven’t had something like this happen before so I can’t be for sure.

  9. Jeanne says

    Posted on 8/20 at 4:46 pm

    I wanted my latest batch to be less sweet, so left it longer. It now tastes completely like vinegar! Is there anything I can use this for Or should I just toss it?

    Reply
    • Sarah says

      Posted on 8/20 at 9:15 pm

      Ah shoot, sorry to hear it, Jeanne! Those fermentation can be so temperamental. You could try mixing it 50/50 with ginger ale, sprite, or carbonated water!

  10. Helen says

    Posted on 8/25 at 3:08 am

    I love the natural recipe, what did you do with the pineapple?5 stars

    Reply
    • Sarah says

      Posted on 8/25 at 11:59 pm

      I love it in smoothies or kombucha! 😀

    • Laura says

      Posted on 9/24 at 9:28 am

      I made ginger pineapple jam!

  11. Gabriel Bourgogne says

    Posted on 9/23 at 8:59 am

    hello there ! the recipe is simple to make and everything but there is a smell of rotten egg…is that normal ?
    Thank you

    Reply
    • Sarah says

      Posted on 9/23 at 4:38 pm

      Hmm rotten egg smell isn’t normal. It should smell yeasty, like beer or bread. Are there any traces of mold on the surface? And is your pineapple fully submerged?

    • J. M. Palmer says

      Posted on 6/1 at 5:10 pm

      That’s also a sign the yeast is distressed. This happened with my ginger beer and I have tried to figure out if it was too much sugar or not enough oxygen. I still don’t know…

  12. Tim says

    Posted on 1/25 at 6:14 pm

    I’m so excited that people are making tepache! Thank you for putting this recipe out there and spreading the gospel! I can second adding the chili and ginger. I definitely second the cloves and cinnamon too, but they are kind of a must so I feel less emphatic about them. Other things to play with are black peppercorns, whole cardamom pods, cumin seeds and grains of paradise.

    1 to 3 days for the secondary ferment sounds like a suicidal length of time though! I’d cut it at 6-12 for a first batch using only the wild yeast on the pineapple. I lost a lot of tepache the first few times I made some by letting it carbonate over night 🙁 . I use an heirloom starter from my previous batches (going on 8 generations of tepache now I think?) and now it’s so vigorous that 2 days first ferment is almost too long at 72 degrees and more than 2 hours secondary ferment is way too much pressure built up. Now that I’ve gotten the hang of it, I prefer this because it’s much quicker and more predictable. I usually let it go too long now and get very dry then I add simple syrup or pineapple juice as I’m bottling to nail the sweetness that I want and play with interesting added flavors. It also ensures a higher alcohol content (like 2%…)

    Of course everything depends on the strength of the ferment, how much sugar is left in the mix at bottling and the temperature. But that’s my 2 cents about the 2nd ferment at bottling.4 stars

    Reply
  13. BYaruhanga says

    Posted on 2/1 at 12:24 am

    Can i add potassium sorbate to preserve the recipe

    Reply
    • Sarah says

      Posted on 2/2 at 11:41 am

      I can’t say for sure as I’ve never tried it, sorry about that!

  14. Chris says

    Posted on 2/28 at 1:20 pm

    Hi, I live in northern USA and pineapples would have to be imported. Even if organic wouldn’t there be a lot of crap on the peels, being that they are so three-dimensional? How might this affect the kombucha and myself? Is there a way to rinse them without losing any yeast? Thank you

    Reply
    • Sarah says

      Posted on 2/28 at 4:32 pm

      Just give them a good rinse with cool water! I usually look for any visible dirt or nasties, but haven’t scrubbed or done any deeper cleaning than that.

  15. Trickydicky says

    Posted on 3/17 at 7:29 am

    Hello Sarah. This recipe looks amazing. I have brewed a lot of beer in the past, some from kits using wort, others from boiling hops and using more traditional methods. I must say that the kits are easier, and far less smelly, as boiling the hops gives off an awful stench that lingers for days.
    I wish I had known this recipe when I lived in Glass House Mountains, north of Brisbane. I was there for 14 years and tidally surrounded by vast farms full of organic pineapples. I knew a lot of the owners and could always have as much as I wanted. I live back in the U.K. now, so no such luck.

    I did have one question about your instructions above. You mention putting a tea towel, or tissues, over for top to allow oxygen in. My understanding was that fermentation was an anaerobic process. Have I missed something in my understanding? Is something else going on here?

    I have another tip for anyone living in cold climates. When I was living in Australia the summers were ridiculously hot (daily temps L: 20°C, H: 40°C), and the winters would be a little less hot (L: 15°C H: 27°C). This made it very difficult to brew anything unless you lived with the aircon on constantly to maintain a steady and adequate temperature for the yeast. In the U.K. I find that buying one of the brewers electric heater belts, or pads does the job really well. If I am brewing up a larger batch of something (40 pints or more) I have found that using a good quality tropical fish tank heater, one that has accurate temperature adjustment, to be an excellent temperature regulator. The fish tank heaters are also far cheaper than buying specialised brewing specific ones.

    Thanks for the great recipe. I can’t wait to try it.4 stars

    Reply
    • Sarah says

      Posted on 3/24 at 12:35 pm

      Nope, it’s aerobic! 😀 You only seal it airtight when you want to build carbonation. Happy brewing!

  16. Muriel says

    Posted on 5/16 at 2:37 pm

    Can you use natural/unrefined cane sugar or honey?

    Reply
    • Sarah says

      Posted on 5/22 at 6:45 pm

      I’m not sure about unrefined cane sugar but would not advise using honey which can contain different strains of bacteria and be harmful. From having brewed kombucha, I don’t think the unrefined cane sugar would work well either, but you can always give that one to go!

  17. Helen says

    Posted on 5/20 at 8:50 pm

    Hi There
    Can I put the pineapple skins in a plastic container?
    Thanks very much.

    Reply
    • Sarah says

      Posted on 5/22 at 6:54 pm

      I don’t recommend using plastic in fermentations because it is porous and can house bacteria. Glass will be your best bet!

  18. MARTIN says

    Posted on 7/17 at 4:08 am

    Good day,

    My question is about reusing the pineapple rinds.

    When reusing the rinds, do I add Sugar to the mixture again or only water?

    Thank you for sharing this recipe!

    Reply
    • Sarah says

      Posted on 7/19 at 6:37 am

      Add sugar! 😀

  19. Quinne says

    Posted on 8/29 at 4:21 am

    There’s no way for me to get an organic pineapple. Do you think it would be okay to use a non-organic one if I wash it really well? I’m so excited about this recipe and would love to try it!

    Reply
    • Sarah says

      Posted on 8/30 at 10:56 am

      Yep that should be fine! Just don’t use hot water or soap, which would remove the good yeast on that pineapple skin!

    • Duane says

      Posted on 10/4 at 4:32 pm

      If you can’t get organic pineapple and want to try to make this anyway then do indeed clean your nonorganic pineapple well. I would recommend backslopping with other tepeche and if you don’t have any another technique is to pour some of the clear liquid that forms on top of yogurt that you have stored in the refrigerator. I have boosted slow batches with the clear yogurt fluid and it has worked quite well. I have read that you can also backslop with kombucha if you have some. Just tricks I have picked up from other tepeche sites online. It is all good.

  20. Yolanda says

    Posted on 11/13 at 7:10 am

    Hello, is it possible to juice the pineapple fruit and use that as a portion of the water amount along with the peels?

    Reply
    • Sarah says

      Posted on 11/15 at 10:08 am

      I haven’t tried this, but I suppose you could! 😀 Would love to hear how it goes if you try it out!

  21. Lisa says

    Posted on 12/19 at 11:21 am

    Will have to try this!
    However, fermentation is an anaerobic process. That’s why you weight down your produce to keep it under the surface of whatever salt or sugar brine you are using.
    Yeast is digesting the sugars and the CO2 is a byproduct of that process.

    Reply
    • Marie Smeets says

      Posted on 1/18 at 12:49 pm

      I read somewhere that you can add fresh blueberries & raspberries to the pineapple too. I tried it but after 3 days, i am not getting any foam yet. Smeels yeasty tho. Is it bad or is it still fermenting?5 stars

    • Sarah Bond says

      Posted on 1/19 at 2:34 pm

      Probably just fermenting! Usually bad tepache will have visible signs of mold or a foul odor.

  22. Jordan says

    Posted on 3/28 at 2:12 am

    I made the tepache and it’s turned out beautifully! I am a bit worried though. I bottled it today after straining through cheese cloth and closed them for the second fermentation. I decided to check it 12 hrs later and it fizzed all over. One, did I lose all of my carbonation now? And two, will it explode now if i reseal it and refrigerate it?5 stars

    Reply
    • Sarah Bond says

      Posted on 3/28 at 1:40 pm

      I would try “burping” it every few hours to let out that excess carbonation in the future! But in the fridge the fermentation will slow down so it shouldn’t be as explosive in there. Happy it turned out so well otherwise! 😀

  23. Bonny says

    Posted on 6/16 at 9:21 am

    Very clear directions. I have made this a few times and it turned out great. If you can get ahold of a pink pineapple, they are sweeter. I’ve used brown sugar and pincello and they both worked out the same.5 stars

    Reply
  24. Mike says

    Posted on 8/23 at 7:24 am

    Have made this many, many times over this Summer. Gotta do the 2nd ferment as it’s so much better. I do two days 1st ferment and then two days 2nd ferment. Really perfect for us. It has worked perfectly every time. Oh, and I always use Mexican cone sugar. Thanks! A great recipe and guide you have here!5 stars

    Reply
  25. Al says

    Posted on 1/19 at 3:51 pm

    How long does the tepache last after the FIRST fermentation? And does it have the healthy gut stuff (probiotics) without the 2nd ferment?

    Reply
    • Sarah Bond says

      Posted on 1/19 at 6:21 pm

      It has virtually the same benefits without the 2nd fermentation – just won’t be bubbly! It can be stored indefinitely in the fridge 😀

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
4.7K shares