We had some leftover pineapple and decided to try a traditional Mexican fermented drink called tepache . If there's one fruit that symbolizes fermentation, it's the pineapple. And to make a good tepache, you need a good pineapple, so we used the best: pineapple from the Azores .

It is with this ingredient that we flavor MAI Pineapple Kombucha , and the result of this experiment gives life to a tropical, effervescent (and very!) and slightly acidic drink, made from the peel and core of the pineapple. Zero waste and lots of flavor.

The fermentation of tepache is very similar to that of kombucha . While kombucha uses a SCOBY, here the pineapple peels and core take on that role, already containing wild yeasts and bacteria. Sugar acts as fuel, just like in the sweet tea of ​​kombucha. The process also goes through aerobic and anaerobic phases, but requires even more care because it is a spontaneous and less controlled fermentation.

What is Tepache?

Tepache originated in pre-Columbian Mexico , among the Nahuatl people. The name comes from tepiātl , a term that originally referred to a drink made from corn . Over time, the preparation became popularized in a version made with pineapple peels , water, sugar, and spices.

In some places it's even called "pineapple beer" because of its effervescent character and low alcohol content ( between 1 and 3%) . We ourselves, in our experience, felt this beer-like sensation on the palate, which makes Tepache even more interesting for those who like and don't like alcohol.

Our experience with pineapple from the Azores

We used the same pineapple from the Azores as MAI Pineapple. We fermented it for three days in an open jar, stirring daily to submerge any pieces and prevent mold, and then for another day in a closed bottle to allow it to develop natural carbonation. Carbonation was complete in just 24 hours and was quite aggressive.

Therefore, although many recipes call for more sugar, we suggest starting with a slightly smaller amount, because the pineapple from the Azores is naturally very sweet and the fermentation begins with great intensity. Another observation: when we used an overripe pineapple, a slight off-flavor appeared in the aroma, although the flavor remained incredible. It's all part of learning how to make such a wild fermented beverage.

Recipe for Tepache with pineapple from the Azores

Ingredients (per 1L):

• Peel and part of the core of 1 medium organic pineapple (~100 to 150 g)
• Sugar: 50–70 g (adjust to the sweetness of the fruit. If you add a lot of pulp, reduce the sugar)
• 1 cinnamon stick (~5 g) optional
• 3 slices of fresh ginger (~15 g) optional
• 4 cloves (~0.5 g) optional
• 2 liters of filtered or chlorine-free water

Step by step 2.5 liters

Wash the pineapple peel thoroughly under running water. Cut off the crown and the base, and use only the peel and part of the harder core that you wouldn't normally eat. We used 400 grams of peel (and a little bit of core).

We separately dissolved 180 grams of sugar in hot water (500 ml). We placed 1.5 liters of water in the jar, then the dissolved sugar (to avoid heating the jar). Next, we added the 400 grams of pineapple and covered it with the remaining water until it reached the rim of the jar.

If you like, you can add spices to give it an even more refreshing or spicy touch. Then cover the jar with a cloth secured with an elastic band and let it ferment at room temperature.

Keep the Tepache fermenting aerobically for 2 to 4 days (depending on the temperature), stirring once a day. The climate will depend on the temperature: in summer, fermentation is much faster. Taste daily and, when the flavor is pleasant, with a slight acidity and freshness, filter the liquid and transfer it to resistant bottles. Leave for another day in a closed bottle at room temperature to create natural gas. Refrigerate before opening and serve very cold.

You'll see that the ideal time to collect it is when it's already bubbling, as in the photo below.

Care and concerns

Making tepache is simple, but it requires attention. Tepache is a very wild fermented beverage, so it's good to take some precautions to ensure safety and quality:

• Hygiene first : use clean utensils and a well-washed glass bottle.
• Avoid mold : white foam is normal, but fuzzy mold with bright colors (green, blue, black) is not. In that case, you should discard the batch.
• Protect the pineapple : use a fermentation glass weight or stir daily with a clean spoon so that the fruit is not exposed to oxygen for too long.
• Control the acidity : if the tepache becomes too acidic, almost vinegar-like, use it as table vinegar (you can let it ferment longer to intensify the flavor).
• Overripe pineapple : it can release sulfur compounds during fermentation, resulting in an unpleasant smell (like egg or sulfur). It doesn't mean it's spoiled, but to avoid off-flavors, he chooses pineapples that aren't too ripe.
• Alcohol content : even though it's low, alcohol is present. To reduce it, less sugar is used and the fermentation time is shortened.
• Safety during opening : During the second fermentation, the gas accumulates rapidly. He always opens the bottles when they are already very cold to avoid explosions or spills.
  
• Keep the drink chilled: and enjoy this top-notch fermented beverage!

Conclusion

Tepache is simple, quick, and surprising. With pineapple from the Azores , it gains a special shine. Whether you make kombucha at home or not, you'll still enjoy trying this fermented drink. It's easy and can always be an experience that helps you appreciate a peel you wouldn't otherwise use and carry out a fermentation process with your own hands.

Happy fermenting!