Roman Tepache – A Gut-Healing, Living Tonic
Tepache is more than just a refreshing Mexican fermented soda—it’s a living remedy. By using the parts of the pineapple we usually throw away, we’re practicing zero-waste wellness that’s packed with probiotics to support your microbiome. This is by far favorite probiotic drink to make. No starter needed, as the live yeast from the pineapple skin is enough to get the party started. I've gotten creative with it and added cloves, even peppermint, in the past. Today I'll show you how to make my Ruby Red Tepache.
The Recipe
What You’ll Need:
- The Base: 1 Very Ripe Pineapple, 2 cups Brown Sugar, 2 Half-Gallon Mason Jars.
- The Roman Twist: 4 TBSP Hibiscus Leaves, 4 TBSP Rosehips, 8 slices of Ginger
- The Gear: Fermentation lids (recommended) or cheesecloth, and pressure-rated bottles.
Step-by-Step:
- Prep: Chop your pineapple skins and core into two piles.
- Infuse: Distribute your Hibiscus, Rosehips, Ginger, and Cloves evenly between the jars.
- Sweeten: Add 1 cup of brown sugar to each jar and fill with water, leaving 1 inch of headspace.
- Ferment: Shake well. Cover with a fermentation lid or cloth. Let it sit in a dark spot for 3 days.
- Maintain: Give it a daily stir or shake to keep the "good" bacteria winning.
- Carbonate: Strain into pressure bottles. Use the "plastic bottle trick" (fill one small plastic bottle to feel the pressure build) to know when they are ready.
- Enjoy: Burp every 6–12 hours, then refrigerate after 24 hours. Serve over ice!
3 Remedy Tips
- You can reuse the skins for a second batch—just add fresh sugar and herbs!
- Safety First: Bubbles and white foam (kahm yeast) are normal. If you see "fuzzy" mold (white or green), toss it.
- The Rosehip Benefit: Rosehips add a massive Vitamin C boost to the fermentation process.