Pineapple Tepache (Naturally Fermented Drink)

This refreshing Pineapple Tepache is a traditional Mexican naturally fermented drink made from leftover pineapple peels, brown sugar, and warm spices. It’s naturally bubbly, lightly sweet, and packed with gut-friendly probiotics—perfect for zero-waste living and tropical sipping! Made with just a few simple ingredients, this fizzy beverage is a delicious way to repurpose fruit scraps and cool down on warm days. Serve it over ice with a squeeze of lime for an extra burst of flavor.

Ingredients

Peels and Core from 1 Whole Pineapple (washed well, preferably organic)

1/2 to 3/4 cup Coconut Sugar (or Brown Sugar or Panela (to taste)

1 Small Cinnamon Stick (optional but traditional)

6–8 cups Filtered Water

1 Wide-Mouth Glass Jar or Pitcher (64 oz or larger)

Cheesecloth or a Breathable Towel + Rubber Band

Instructions

Rinse the pineapple well before peeling. Save the core and peels (avoid moldy or bruised pieces).

In a large jar or pitcher, add pineapple scraps, sugar, and cinnamon stick.

Pour in filtered water until everything is submerged (leave 1–2 inches at the top).

Cover the jar with cheesecloth or a breathable towel and secure with a rubber band. Let sit at room temperature (away from direct sunlight) for 2 to 3 days.

Stir once a day with a wooden or plastic spoon. Taste on day 2—once it’s lightly fizzy and tangy-sweet, it's ready!

Strain out the solids and transfer the liquid to a clean bottle or jar. Chill in the fridge.

For more fizz, bottle it in a sealed container and ferment for 1 more day at room temp, then refrigerate.

Tips

You can flavor it with ginger, cloves, or citrus peels for variety.

Drink within 4–5 days for the freshest taste.

If it smells sour like vinegar, it's gone too far—use that batch as a starter for a vinegar base!