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Scandanavia: Rakfisk--fermented trout--discovered by accident!

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Tempoyak -- fermented durian -- Indonesia and Malaysia 

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Tempoyak -- fermented durian -- Indonesia and Malaysia 

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Smen--fermented butter, smells like bleu cheese, ages like fine wine

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Central/South American -- Drinks: Tepache & Chicha light. Pickles: curtido & chilero

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Central/South American -- Drinks: Tepache & Chicha light. Pickles: curtido & chilero

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Tepache is an extremely delicious and refreshing drink that is easy to prepare using the pineapple peels and other ingredients in your kitchen. It's the perfect drink, especially during hot days. Tepache is like a light and sweet pineapple beer, make it at home and enjoy it with the whole family.

Tepache: an easy Homemade Pineapple Brew
One of the drinks you need during hot summer days, Tepache is Homemade pineapple brew made in Mexico using the peels from the pineapple.
One of the popular ways to quench your thirst in Mexico is to take "Aguas Frescas". The most popular drinks are prepared using the pulp of seasonal fruits, water, ice and sweetened with sugar. The flavors range from papaya, watermelon, melon, lemon, orange, banana, tepache, huapilla, mango, plums, horchata, jamaica, cucumbers, well, the list goes on and on.

But Tepache is a special drink because you use pineapple peels and you need to wait at least three days to ferment the preparation at an average temperature of 77 to 86 degrees Fahrenheit so that it is ready to drink. Fermentation is the reason behind the waiting period since you must allow the sugar and fruit to ferment. The result is a drink with very low alcohol content, something like 2-4 degrees of alcohol, if you let it ferment for a few more days it turns into vinegar.

The a lcoholic degree could increase if you add beer in your preparation. There are people who prepare them with beer and many others do not use it, it's a matter of taste. If you add beer, the fermentation process is faster and the alcohol level increases.
A Tepache Drink Vendor in Mexico City, All Rights Reserved Photo used with permission by owner Mototli.
Properties and Benefits of Tepache:

It is believed that tepache helps in restoring the intestinal flora if it is consumed before breakfast due to its probiotic content. It has vitamin "C" contains antioxidants and is at the same time a diuretic.

The Tepache was previously prepared with corn in the states of Veracruz and Oaxaca, its name comes from the Nahuatl "Tepatti", which means "Maize Drink", can still be found in some small rural communities. However, today's Tepache drinks are prepared with pineapple peels, water, brown sugar, cinnamon and cloves and then fermented. The piloncillo is what in other countries is called, panela or raspadura. If you do not have piloncillo you can use brown sugar or regular white sugar.

Of course, there are variations to this drink depending on the region, some people will add tamarind and even banana peels to the preparation. But the spices remain the same: cinnamon and cloves.

Here's an easy and simple recipe for Tepache. Please see notes.

How to make Tepache Recipe
JUMP TO FULL INSTRUCTIONS

Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch. (Please check the ingredients list below)

In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.

DIRECTIONS:

Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container on your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.

And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case you Tepache needs more sugar for your taste. If you prefer a milder version, mix 1 cup of the fermented pineapple water to 1 quarter of water. See the pictures above. Yes, I drink the light version as you can see.

If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator. Enjoy later on.

Have you tried Tepache?More recipes: Aguas Frescas (Mexican Fruit Drinks): Jamaica Flower, Tamarind and HorchataReceta en Español.

📖 Recipe

Tepache

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How to make Tepache: an easy Homemade Pineapple Brew

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Tepache Recipe. The drinks are prepared with sugar, grains, and the pulp of fruits. The flavors range from Papaya, Watermelon, Cantaloupe...

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Africa: amasi (sour milk), and amahewu (a non-alcoholic fermented maize drink). Incwancwa (a sour porridge from maize or sorghum gruel) and umqombothi (sorghum beer).

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Africa: amasi (sour milk), and amahewu (a non-alcoholic fermented maize drink). Incwancwa (a sour porridge from maize or sorghum gruel) and umqombothi (sorghum beer).

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It actually traces back to ancient China (over 2000 years ago) and brought to Europe by nomadic tribes (ie. Tartars)