Tapache Kombucha - Made from pineapple scraps.

Tapache kombucha, a slightly fermented beverage crafted from fresh pineapple peel and core, offering a truly refreshing taste. This recipe cleverly makes use of parts of the fruit that are typically discarded or composted.


  • Pineapple scraps
  • 200g Brown Sugar
  • 1tp Cinnamon
  • 2 x Clove
  • Thumb size Ginger
  • Water

How to Make:

  1. Cut the pineapple scraps and place them in a large glass jar.
  2. Add brown sugar, spices, and water to cover the fruit.
  3. Remember to release the gas from the jar.
  4. After fermenting for two to three days, witness the yeast's magic with carbonation. Strain the liquid and transfer it to bottles for a few more days to enhance natural fizz.
  5. After straining the liquid, add water to the pineapple scraps for a second batch. Blend with fresh mint, purple basil, lemon grass, and lime leaves.

For a spirited variation, mix 60ml bourbon, 15ml Tepache, a few dashes of Angostura Bitters, and orange slices. Stir over ice for a refreshing cocktail.

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