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Pineapple Tepache

Posted by sallie francis on

Pineapple Tepache



  • Combine the sugar and 1L of the water and heat until dissolved.
  • Add remaining water and allow to cool to room temperature.
  • Place peels, cores & Spices in a large glass jar or ceramic fermenting crock with a minimum capacity of 3L or 2 separate jars/jugs.
  • Pour over the sugar/water and weigh down the pineapple pieces and ensuring all solids are submerged.
  • Cover with a muslin cloth or clean tea towel held in place by a rubber band or kitchen twine. Allow to ferment in a warm, dark place for 2-3 days.
  • Serve over ice or bottle and allow to stand at room temperature for a further 12-24 hours to increase carbonation. When selecting bottles please ensure they are strong enough to withstand pressure and don't forget them!
  • Another fantastic use for your pineapple cores is flavouring your kombucha in a secondary ferment.

This recipe is based on FGFB Winner Entry Seeley Kerr on reducing waste and the original Mexican Tepache Recipe.

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