Easy Homemade Pineapple Tepache (Mexican Kombucha)

Tepache is a traditional Mexican fermented pineapple drink. It’s naturally fizzy, refreshing, slightly sweet and tangy, and incredibly easy to make at home!

Unlike kombucha, tepache doesn’t require a SCOBY. It uses the naturally occurring microorganisms on pineapple skin to ferment.

(Prep: 10 minutes) (Ferment: 1–3 days) (Makes: 1.5–2 liters)

Ingredients

• Peel and core of 1 ripe pineapple
• 1.5–2 litres filtered water
• ½ cup piloncillo (Mexican unrefined cane sugar) or brown sugar
• 1 cinnamon stick
• 2–3 whole cloves (optional)
• 3–4 thin slices of fresh ginger (optional)

Easy step-by-step instructions

1. Prepare your pineapple

Rinse and scrub the pineapple thoroughly under running water. Peel it, save the core, and enjoy the flesh separately. No soap needed.

---

2. Combine everything

Dissolve the sugar in a little water. Add the pineapple peels, core, cinnamon, ginger and sugar water to a clean large glass jar. Add remaining water, leaving space at the top.

---

3. Let it ferment

Cover with a clean cloth or coffee filter secured with a rubber band. Keep out of direct sunlight. Start checking after 24 hours. In Puerto Escondido’s warm climate, fermentation can happen quickly!

---

4. Strain and refrigerate

Once lightly bubbly and pleasantly tangy, strain out the pineapple and spices. Refrigerate immediately and serve chilled over ice.

Food as Medicine benefits

Tepache can be a refreshing addition to a nourishing diet.

• Gut health: Fermentation introduces microorganisms, although the probiotic content varies and isn’t clinically standardized.
• Pineapple: Provides natural flavour and some pineapple-derived compounds, but tepache is not a significant source of all the nutrients in whole pineapple.
• Ginger: Adds flavour and may help some people with nausea.
• Hydration: Provides fluid, although it still contains added and residual sugar.

Important: Homemade tepache can contain alcohol, and levels vary with fermentation. Use clean equipment, discard batches with fuzzy mold or rotten smells, and avoid prolonged fermentation in hot weather. Homemade fermented drinks aren’t recommended for pregnant people or anyone who needs to avoid alcohol or unpasteurized beverages.

My favourite tropical variation

Try adding fresh ginger, a cinnamon stick and a little lime juice after fermentation. Serve with ice, fresh mint and a slice of pineapple.