"The rinds are not garbage. They are the fermentation.
"KaiRenner26th of April 2026
What Tepache Actually Is
Tepache is a traditional Mexican fermented drink made from pineapple rinds, piloncillo, and spices. Wild yeasts on the pineapple skin drive fermentation at room temperature. The result is lightly fizzy, mildly sweet, and faintly tart — somewhere between pineapple juice and a soft cider. It takes two to three days and costs almost nothing if you already bought the pineapple.
2to 3 Days
1Cup Piloncillo
Prep the Pineapple
Scrub under cold water, then cut away the rind and core.
Prep the Pineapple
Scrub the whole pineapple under cold running water. Cut away the rind and core, leaving the flesh for eating. Rinse the rinds once more. You want them clean but not stripped — the wild yeast on the skin drives fermentation.
Make the Sugar Base
Dissolve piloncillo in warm water, add spices, then add the rinds.
Make the Sugar Base
Dissolve 1 cup of piloncillo or dark brown sugar in 1 liter of warm water. Add the pineapple rinds and core, 2 cinnamon sticks, and 4 whole cloves. Stir to combine. Use a glass jar or ceramic crock — avoid reactive metals.
Ferment at Room Temperature
Cover loosely with cloth and leave at 70 to 80 F for 2 to 3 days.
Ferment at Room Temperature
Secure a cloth cover with a rubber band — not a tight lid. Fermentation produces CO2 and needs to breathe. Taste starting at 24 hours. At 48 hours it will be lightly fizzy and mildly tart. At 72 hours it sharpens and gains alcohol. Strain and refrigerate when it reaches your preferred flavor.
Strain and Bottle
Pour through fine mesh into bottles or a pitcher and refrigerate.
Strain and Bottle
Pour through a fine mesh sieve or cheesecloth into clean bottles. Discard the rinds and spices. Refrigerate immediately — cold slows fermentation and preserves carbonation. Serve over ice. Keeps in the fridge for up to a week.
What You Need
1 ripe pineapple — rinds and core only
1 cup piloncillo or dark brown sugar
1 liter water
2 cinnamon sticks
4 whole cloves
Large glass jar or ceramic crock
Cloth cover and rubber band
Fine mesh sieve for straining
Keep the Rinds Submerged Rinds that float above the liquid line and stay dry will mold. Weigh them down with a small plate or a zip-lock bag filled with water. White foam on the surface is CO2 from active fermentation — normal. Fuzzy colored mold is not. Discard the batch if you see it.
"Two days of patience turns kitchen scraps into something worth drinking.
"KaiRenner26th of April 2026