Tepache is a naturally fermented, probiotic-rich pineapple drink with a refreshing sweet-tart flavor.
This Okinawan twist swaps traditional sweeteners for kokuto (Okinawan black sugar), which adds deep caramel notes and extra minerals.
Ingredients
:• 1 whole ripe pineapple (preferably organic), washed thoroughly.
• ½ cup Okinawan kokuto, finely grated or crushed (I found this organic kokuto at San A Hamby Town)
• 6 cups filtered water
• 1 cinnamon stick (optional) • 2 cloves (optional)
• 1-inch piece of fresh ginger, sliced (optional)
Instructions:
1. Prepare the pineapple
• Cut off the top and bottom of the pineapple. Remove the peel and core, but don’t discard them—they contain natural yeasts that help fermentation. Chop the flesh into chunks and set aside.
2. Dissolve the kokuto
• In a large glass jar or pitcher, dissolve the kokuto in 6 cups of filtered water. Stir well to ensure it fully dissolves.
3. Combine ingredients
• Add the pineapple peels, core, and flesh into the jar. If using, add the cinnamon stick, cloves, and ginger for extra depth of flavor.
4. Cover and ferment
• Cover the jar with a clean kitchen towel or cheesecloth, securing it with a rubber band. Let it sit at room temperature for 2-3 days, stirring once a day.
• After 24 hours, you should see bubbles forming—a sign that fermentation has begun!
5. Taste and strain
• After 2-3 days, strain the liquid into a clean glass bottle, discarding the solids. If you prefer a fizzy tepache, transfer it to an airtight bottle and let it ferment for another 1-2 days before refrigerating.
6. Chill and serve
• Once it reaches your desired taste, store in the fridge to slow fermentation. Serve cold over ice!
Tips:
• The longer you ferment, the tangier and less sweet it will become.
• Add a splash of sparkling water for extra fizz.
• Mix with rum for a tropical Okinawan cocktail!
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