Juniper & Szechuan Tepache Recipe

Learn how to make a juniper & Szechuan tepache drink recipe using the voice-enabled recipe builder app

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Cook In:

96 hours

Prep In:

10 min




About Juniper & Szechuan Tepache Recipe

By: Sous Chef Myka

Why not make a juniper & Szechuan tepache? Tepache is a traditional Mexican fermented beverage made from fruit, water and sugar. Simply Combine all ingredients in a jar, stir well and then leave to ferment for 96 hours. Once fermented, enjoy your delicious juniper & Szechuan tepache!

fermented pineapple kombucha drink tepache cookin 2022 06 05 09 37 21 utc scaled
  • 1 Cup Water + More
  • ¾ Cup Brown Sugar
  • 3 Star Anise Pods
  • 3 Cloves
  • 1 Cinnamon Stick
  • 10 Juniper Berries
  • 1 Tsp Szechuan Peppercorns
  • 1 Pineapple
  • 2” Fresh Ginger

How to the brew the juniper & Szechuan tepache

This tenache is ideal for brewing at home. 

Juniper Szechuan Tepache

Step by Step Instructions

Step 1

Heat a small saucepan over high heat and add 1 cup of water and ¾ cup of brown sugar. When sugar has melted, remove from heat and let cool.

Step 2

Heat a small skillet over high heat and add 3 star anise pods, 3 whole cloves, 1 cinnamon stick, 10 Juniper berries and 1 teaspoon of szechuan peppercorns. Toast until fragrant and remove from heat.

Step 3

Remove the crown, base and core from 1 pineapple and discard or save for another use. Slice the pineapple into 2” chunks. Place half of the pineapple into a large fermenting vessel with an airlock and lightly muddle.

Step 4

Add the sugar water and toasted spices to the vessel.

Step 5

Cut a 2” knob of fresh ginger and lightly crush. Add to the vessel.

Step 6

Fill the vessel with clean water. Take care to weigh the pineapple down so it is submerged. Seal off your airlock and store in a warm dark place for 3-5 days while it ferments.

Step 6A

Note: The tepache will ferment faster in a warm environment. Begin tasting after 2 days. The longer it ferments, the less sweet and more yeasty it will become.

Step 7

Strain the tepache. You can refrigerate and use the tepache as is, or alternatively you can bottle it for a few more days to carbonate it in second fermentation. Use only approved fermentation grade bottles!

Step 8

This step is optional, but you can run the remaining pineapple through a masticating juicer and add to the tepache. 

Step 9

Should you decide to do a secondary ferment, strain and funnel the tepache into fermentation grade bottles, leaving approximately 2” of headspace. Bottle and store in a dark, room temperature location for an additional 1-3 days. When the tepache has reached a carbonation level that is desired, transfer to the refrigerator to stop the fermentation process.


Juniper & Szechuan Peppercorn Tepache

  • Dietary Fiber 100% 100%
  • Sugar 100% 100%
  • Vitamin C 100% 100%
fermented pineapple kombucha drink tepache cookin 2022 06 05 09 37 21 utc scaled