Your Health Is My Business

Pineapple Tepache

Prep Time

10 minutes

Cooking Time

Ferment 1-5 days


2 litres


1 whole pineapple

1/2 inch piece of fresh ginger, peeled and sliced

1/2 cup coconut sugar

2 litres filtered water


Gently rinse the pineapple, cut the crown off and set aside for later. Don't scrub the pineapple, we want some of the bacteria and yeasts to remain to help with the fermentation process.

Cut the peel from the pineapple in strips leaving 1/2 inch of fruit on the back of the peel, you can then cut into smaller pieces. Set aside remaining fruit to eat or use later.

Place the pineapple and ginger into a clear jar big enough to hold the fruit and the amount of water you want to add.

In a small bowl or Pyrex jug dissolve the coconut sugar in hot water, add this to the jar of fruit and then top up with filtered water.

Leave enough room at the top to place the crown of the pineapple you saved earlier, this will hold the fruit down under the liquid while it ferments.

Cover the jar with a tea towel or cheese cloth and secure with a rubber band, set aside in a cool dark place.

Check and taste the drink daily to see when it tastes to your liking, once its how you like it, drain it and place in the fridge.


The longer you leave your drink fermenting the fizzier and sourer it will become.

It's yummy when you add half sparkling or soda water, and it's even a great way to upgrade your cocktails!