RECIPES

The most popular and straight forward way to make homemade fermented pineapple soda is tepache (pronounced teh-PAH-cheh), a traditional Mexican drink. It's naturally fermented using wild yeasts on the pineapple peels and core, resulting in a lightly fizzy, tangy, probiotic-rich soda with a sweet-tart pineapple flavor. It's super easy, uses scraps (zero waste!), and doesn't require special cultures like ginger bug or water kefir grains.

Tepache is mildly alcoholic if fermented longer (usually under 1% ABV for short ferments), but you control the fizz and sourness by fermentation time and temperature. It's refreshing served chilled, sometimes over ice, and you can mix it with sparkling water or a splash of lime for extra zing.

Makes about 1/2 gallon (around 8 cups)

• Peels and core from 1 ripe medium pineapple (eat the flesh fresh! Scrub the outside well before peeling)
• 1 cup brown sugar, piloncillo (traditional Mexican cone sugar), panela, or demerara/turbinado sugar (adjust to taste; start with ¾ cup if you prefer less sweet)
• 8–10 cups filtered or non-chlorinated water (enough to cover everything; chlorine can kill wild yeasts)
• Optional flavor boosters (common additions for extra depth):
  • 1 cinnamon stick
  • 2–3 whole cloves
  • A few slices of fresh ginger
  • A pinch of chili flakes or a dried chile for a spicy kick

• Large glass jar (½ gallon or bigger; wide-mouth mason jar works great)
• Clean weight (e.g., small plate, fermentation weight, or ziplock bag with water) to keep peels submerged
• Cloth or coffee filter + rubber band (or loose lid) for covering during primary ferment
• Swing-top bottles or flip-top bottles (for secondary fermentation/carbonation)
• Funnel and fine mesh strainer

1. Prep the pineapple — Cut off the top and bottom, peel the pineapple, and remove the core. Chop the peels and core into 1–2 inch pieces (discard any moldy bits). Save the fruit to eat fresh.
2. Dissolve the sugar — In your jar, add the sugar and about 2 cups of the water. Stir until fully dissolved (warm water helps if needed).
3. Add everything — Toss in the pineapple scraps (and any optional spices). Pour in the remaining water to cover the solids by at least 1–2 inches.
4. Weigh down & cover — Place a weight on top to keep the peels submerged (prevents mold). Cover with a cloth secured by a band (allows gases to escape while keeping bugs out). Don't seal tightly yet.
5. Primary fermentation — Let it sit at room temperature (ideally 68–80°F / 20–27°C) for 2–5 days. Stir once a day.
   • Day 2–3: Bubbles appear, it smells yeasty/sweet-pineapple-y (sweet spot for most people).
   • Taste daily after day 2. When it's tangy, slightly fizzy, and pleasantly sour (but not vinegary), it's ready. Warmer temps = faster ferment.

1. Strain — Strain out the solids through a fine mesh strainer (press gently to extract liquid). Compost or discard the scraps.
2. Bottle for carbonation (secondary fermentation) — Pour the liquid into clean swing-top bottles, leaving 1–2 inches of headspace. Seal tightly. Let sit at room temp for 1–2 days (burp daily to release pressure and avoid explosions!). Check fizz by opening one carefully.
3. Chill & enjoy — Refrigerate to slow fermentation. Serve cold, straight or diluted with sparkling water/seltzer for lighter soda. It keeps 1–2 weeks in the fridge (gets more sour over time).

• For stronger fizz: Use more sugar or longer secondary ferment (but watch pressure!).
• Less sweet version: Reduce sugar to ½–¾ cup.
• If no fizz: Your kitchen might be too cold, or wild yeasts weak—try adding a splash of store-bought pineapple juice next batch.
• Safety: Always use clean equipment. If it smells like nail polish or vinegar (not pleasantly tangy), discard and start over. Burp bottles to prevent bottle bombs.
• Advanced twist: Some people make a "pineapple bug" (like a ginger bug but with pineapple peels) for more consistent batches, then use it to ferment pineapple juice/sugar water.

This is a forgiving, fun project—experiment with fermentation time to match your taste. Enjoy your homemade probiotic pineapple soda!