Tepache Recipe, a Fermented Pineapple Drink (2024)

FAQs

How long do you let tepache ferment? ›

Fermentation should activate into two to three days, and the tepache is usually optimal by day five. By then, small bubbles should cover the surface of the ferment. Store tepache in the refrigerator in a covered glass jar for up to a week. You may need to burp the jar, occasionally, to release gas.

Allow the jar to sit for 2 to 3 days and ferment. In that time, wild yeast and bacteria will be naturally attracted to the sugar in the water and begin to ferment for you. Check the drink for taste after the second day. The longer you ferment, the less sweet the beverage will be and the more alcohol you will have.

Healthful benefits of tepache

The fermentation process also boosts the vitamin content of tepache, so it offers more nutritional benefits than just eating a ripe pineapple. It also contains much less alcohol than most other fermented beverages, including beer, wine and spirits.

The FJ is less detrimental to blood carbohydrate regulation than other sugary drinks. Triglyceride (TG) and total cholesterol content are not modified following fermented juice or water consumption, contrarily to other sugary drinks. Whatever the drink, intestinal permeability is preserved.

Ferment for 2 to 5 days at room temperature. Shake the jar daily or stir with a wooden spoon. When bubbles appear and you like the taste, filter the tepache to remove the pineapple and spices. Don't let it ferment too long, as this can alter the taste.

If you see mold growing, discard the tepache and start again. Make sure it is mold though. Mold is dry, fuzzy, and always sits on the surface. It is normal for a layer of white film or bubbles to appear.

The short answer to the question of whether or not tepache is alcoholic is: yes. But, there is a very small amount of alcohol in tepache due to the fermentation process.

Ripe pineapples are also best for making tepache. Don't use metal or plastic containers to brew. Best to use a ferment-grade glass container or ceramic pitcher when you're fermenting or making tepache.

An unbalanced gut microbiome may cause negative health outcomes. As you've probably gathered, gut health is important. Probiotics, which are found in tepache and other fermented foods and drinks, are thought to improve gut health.

Essentially, tepache and Kombucha have similarities in that they are both fermented and probiotic. However, tepache contains less sugar and is naturally flavored. A byproduct of De La Calle's tepache is lactic acid which is great for your gut and less acetic than the acids found in kombucha.

What bacteria is in tepache? ›

And while experts haven't specifically studied the anti-diarrheal effects of tepache, there's some evidence that L. plantarum — one of the Lactobacillus bacteria found in tepache — can ease diarrhea caused by an E. coli infection, according to a 2020 study, and diarrhea caused by antibiotics, according to a 2010 study.

Within the first 24 to 48 hours: Small bubbles around the top edge, where the liquid meets the container, are the first sign of fermentation. I highly recommend a glass container so that you can see it from the outside. After 24 to 48 hours: You should start to see more bubbles. They will be small, but plentiful.

Some people are allergic to pineapple, which can cause a rash, hives, or breathing difficulties. Avoid pineapple juice if you experience these symptoms when eating pineapple. High amounts of vitamin C can cause nausea, diarrhea, or heartburn.

Discontinue drinking it if you develop any allergic symptoms including hives. Stomach problems: High levels of vitamin C in pineapple juice can irritate the stomach and cause nausea and heartburn, so you should exercise caution if you have acid reflux. Excessive consumption of pineapple juice can also cause diarrhea.

The fermented pineapple juice can last up to 15 days in the fridge, as long as it is stored well in a bottle or jar with a lid. If your tepache has a slimy texture or has some slimy bits, that means it has gone bad, and is best to throw it away.

If the ambient temperature in your kitchen is warmer, the tepache will ferment faster than it will at a cooler room temperature. To determine when the tepache is ready, just taste it! It should have a pleasant, sweet, lightly fermented flavor but you can ferment it longer if you like a more pronounced, boozy flavor.

Within 1 week it should start to taste sour. If you like it, it is done.

How Long To Ferment Tepache? You'll know it's fermenting when white bubbles start to gather on the top, but keep your patience. I tested all sorts of combos of time and nailed down that 3 days fermenting and then 2 days getting carbonated makes the best pineapple beer.