Tepache: the ancient pineapple brew

I've never liked store-bought sodas - artificial flavours, chemical additives and way too much sugar. My kids have grown up mostly drinking water and herbal teas. But as they've gotten older and started asking for something 'fun' to drink', I began looking for gut-loving alternatives, something that's delicious and also highly nutritious.

That's when I discovered tepache.

Tepache is a traditional Mexican drink with deep roots. It began as a fermented bevarage made from corn and piloncillo (unrefined brown sugar), brewed in cley pots, often sold chilled on street corners. the word tepiāti in Nahuati meant 'fermented drink'. Later, with the arrival of pineapple through trade, the recipe included the fruit's peels, giving it the sweet, tangly flavour. Sometimes spices like chilly, cinnamon, ginger, and clove, are added for extra depth.

Benefits:

Beyond its irresistible flavour, I was attracted to tepache's natural probiotic content. Tepache is wild-fermented, which means it relies on the natural yeast and bacteria found on pineapple skin. After just 2-3 days of sitting at room temperature, the mixture starts to bubble gently, coming alive with beneficial microorganisms. Fermented pineapple is rich in probiotics and valuable elements that support gut health, reduce inflammation, and offer bone-straightening minerals. The drink is loaded with vitamins and antioxidants, help boost immunity, mood, and overall vitality.

What you need:

1 organic pineapple. It's important the fruit to be spray-free so the natural yeast on the skin stays active. You don't want any pesticides in your drink either.
2 L spring water
80 g brown cane sugar (I managed to find panela at a latino store in Auckland)
1 stick cinnamon
a pinch of allspice, clove, and sea salt

How to make tepache:

Scrub the pineapple with a brush. Peel it and remove the brown spots from the flesh. Chop the peels roughly. The fruit itself can be put in the fridge and enjoyed separately.
Heat 0.5 L of water in a pot. Add the sugar and spices, bring to boil, then reduce the heat and stir until the sugar is fully dissolved. Let it cool to lukewarm.
Pour the spiced water in a jar, add the remaining 1.5 L of water, then stir in the pineapple peels. Cover with cheesecloth and leave it on the kitchen bench.
Fermentation starts quickly. Within a day or two, you'll see bubbles forming. Skim off any white foam that rises to the top. By day three, it should be lightly fizzy and ready to strain.
Strain the liquid into a clean jar or bottle. Remove any remaining foam with a spoon or skimmer.

Now you have options:

Chill in the fridge and serve over ice
Leave it out a little longer to develop more fizz (Just remember to 'burp' the bottle daily to release pressure)

If you leave it out a little longer, it can turn into a mildly alcoholic pineapple wine (2-3% ABV). Leave it even longer, and you'll have a pineapple vinegar - but that's a story for another blog post.

Tepache is not only delicious, but also sustainable (uses scraps!), cost-effective, and fun to experiment with.