RECIPE: Tepache

Gerard Low Foon is excellent at pristine, seasonal dishes with unconventional local twists. With his recipes, you will not only easily impress with upscale meals but you’ll also feel like a fancy chef.

This fermented Mexican beverage is a tart, refreshing, cider-like drink that is well-loved throughout its home country and is rapidly growing in popularity across the world. Unlike many fermented drinks, tepache requires little time and no fermentation starter so, it is easy to make at home.
Do like the Mexicans and top off your tepache with a little beer for an alcoholic kick.
Yields: 12 servings
Prep Time: 35 minutes
Cook Time: 20 minutes, plus 4 days to ferment
Total Time: 55 minutes, plus 4 days
1 ripe pineapple, core
removed and quartered
2 hot peppers, halved
½ cup brown sugar
2 oranges, peeled and sliced
1 1-inch piece of ginger
2 cinnamon sticks
1 teaspoon coriander seeds
1 teaspoon black peppercorns
5 cloves
1 bay leaf
Water, as needed
1 With the side of a knife, crush ginger.
2 In a dry sauté pan, add all spices and toast until aromas release. Set aside and let cool.
3 In an airtight container. Add half of the oranges, pineapple, hot peppers, ginger and half of the brown sugar.
4 Using a rolling pin or any other heavy tool, pound the fruit until their fibres break and release juice.
5 Add spices and cover the mixture. Shake well until sugar dissolves. Repeat the process with remaining ingredients.
6 Allow the mixture to ferment for at least 4 days. Open container at least once a day to release the built-up gases.
7 Strain mixture and store in the refrigerator.
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