Pineapple Tepache: Easy Mexican Fermented Soda (With Natural Fizz)

Before ginger bugs went viral, markets in Mexico sold tepache from buckets and bagged peels— zero starter culture , just pineapple , sugar , water , and time . The result is lightly alcoholic , tangy , bubbly , and perfect over ice with a pinch of salt. Tepache belongs in every home fermenter's rotation because it teaches wild fermentation without a maintained starter —yet it pairs beautifully with ginger bug carbonation when you want Champagne-level fizz . This recipe walks classic counter ferment plus optional bottling . What tepache is and is not A peel ferment, not juice soda Tepache traditionally uses pineapple skins and cores —parts you'd compost. Wild yeasts on the skin inoculate the brew. It is not canned juice plus yeast packet. Related but distinct from ginger beer Ginger beer relies on ongoing starter maintenance ginger bug guide . Tepache is often batch-to-batch —finish the jar, compost solids, start fresh next pineapple. Flavour profile Expect tropical funk , cinnamon warmth , light vinegar snap if left long. Shorter ferments stay sweeter and soda-like . Ingredients about 2 litres - Skins and core from 1 ripe pineapple wash exterior well; organic preferred - 200–250 g piloncillo, brown sugar, or cane sugar - 2 L chlorine-free water water guide - 1 cinnamon stick optional but classic - 2–3 cloves optional - Pinch of salt Optional F2 boost: 100 ml active ginger bug when bottling Equipment Large glass jar or crock 2–3 L , cloth cover , wooden spoon, fine strainer . For bottle fizz: swing-top bottles from equipment essentials. Method: counter ferment Step 1: Prep pineapple Wash pineapple. Cut flesh for eating or freezing—save skins and core . Remove any visible mould on outer skin; trim suspicious spots. Step 2: Dissolve sugar Warm 500 ml water , dissolve sugar, cool to room temp. Combine with remaining water in jar. Step 3: Add aromatics and peels Drop in pineapple scraps , cinnamon, cloves, salt. Push peels under liquid with a weight or spoon—exposed peel invites surface mould. Step 4: Cover and ferment Cover with cloth ; rubber band. Ferment 2–4 days at 20–26°C temperature guide . Step 5: Taste daily Day 2: lightly sweet, hint of fizz. Day 3–4: more tang, stronger bubbles. Stop when you like the balance—before full vinegar. Step 6: Strain and serve Strain solids; serve chilled over ice . Consume within 3–5 days refrigerated for…