If you were in Brighton in 2025, you probably heard of Fatto a Mano’s viral pineapple campaign, where they gave customers a free (pineapple-topped) pizza in exchange for bringing in a fresh pineapple, the idea being that they could use those pineapples on future pizzas. I was sadly unable to partake, as the pizzas weren’t veggie-friendly, but I’m a sucker for any non-monetary exchange and the campaign stuck with me.
So, in a salute to the pineapple campaign, this month’s slow living recipe is Guy’s take on Tepache — a fermented pineapple drink we were first introduced to in Mexico. This is honestly my all-time favourite beverage and packed with probiotic goodness — think kombucha’s niche, low-effort sibling — and if that weren’t enough, it makes use of all the prickly pineapple skin which would normally go straight into the compost.
Guy’s Tepache
Ingredients
Equipment
Method
- Dissolve the sugar in a bowl of boiling water and set aside to cool.
- Wash the pineapple thoroughly.
- Cut off the crown of the pineapple. You can cut and save individual leaves to use as a garnish when serving.
- Cut off the skin of the pineapple – we will be using the peels for this recipe, so don't throw them away! Save (and eat!) the flesh.
- Slice the chili into ~1cm pieces.
- Add the sugar syrup, pineapple skin, chili, cinnamon, star anise, and cloves to your jug. Top up with drinking water until almost full. Note: as the tepache begins to ferment, a foam will start to form on top of the liquid, so make sure your jug isn't too full!
- Make sure all the ingredients are completely submerged, to prevent any mold forming.
- Cover the jug with a tea towel and secure in place with a rubber band or twine.
- Leave the drink to ferment for 24-72 hours. The speed of the fermentation will vary depending on the temperature and humidity of the environment, so make sure to keep an eye on it and taste at 12-24h intervals.
- A light layer of foam and bubbles is normal as it ferments, but if it looks fuzzy, hairy, or has coloured spots, discard without tasting and start again!
- Once you're happy with the taste, strain and serve over ice. Don't forget to garnish with the leaves you saved earlier!