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Gingered tepache
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4 from 3 votes

Gingered Tepache

Refreshing and loaded with enzymes and vitamins, this Mexican fermented drink is a great way to cool off on long summer days.
Prep Time3 d
Total Time3 d
Course: Drinks
Cuisine: Raw
Servings: 2
Author: Hello Glow


  • 1 large ripe pineapple
  • 2 cinnamon sticks
  • 2-3 cloves
  • 1 1-inch ginger knob, peeled and grated
  • 2 tablespoons Manuka honey
  • 2 cups purified water


  • Peel the pineapple and juice the pulp.
  • Add the pineapple juice and skin into a large glass jar with the rest of the ingredients. Stir to combine, cover with a cloth and let the mixture sit for two days at room temperature.
  • Remove the foam, cover, and let ferment one more day.
  • Strain and chill in the refrigerator before serving.