When it comes to fermented beverages, we all know about kombucha. But have you heard of tepache? Unlike kombucha’s tea base, tepache is crafted through a fermentation process using fruits, typically pineapple, resulting in a distinct tangy and sour flavor accompanied by a lovely little fizz. Originating from Mexico, tepache holds a special place in traditional food culture.
Tepache is an excellent source of probiotics, similar to kombucha.
So, we have two very similar probiotic beverages. Is one better than the other overall, though? Let’s look into it in more detail.
Comparing Tepache vs Kombucha
| Tepache | Kombucha | |
| Substitution ratio | 1:1 | 1:1 |
| Gluten-free? | Yes | Yes |
| Keto-friendly? | Depends on brand | Depends on brand |
| Paleo-friendly? | Depends on brand | Depends on brand |
| Common Allergens | Depends on ingredients | Depends on ingredients |
| Pantry shelf life (unopened/sealed) | 1 week | 3 months (commercial variety) |
Differences Between Tepache And Kombucha
Tepache and kombucha are both fermented beverages with a tangy flavor profile, but they have some key differences. Tepache, often referred to as “chicha,” is a traditional Mexican drink that can be made with fermented corn or various fruits like apples, pears, oranges, and guavas. However, pineapple is the most commonly used fruit, including flesh and rind.
Unlike kombucha, tepache is not caffeinated and is naturally fermented by microorganisms in the environment and on the fruits. The fermentation process involves combining pineapple rinds with raw sugar, water, and cinnamon. This mixture is then set aside to ferment for a couple of days. The fermentation breaks down the sugar into acids and alcohol, resulting in a mildly alcoholic beverage. The average alcohol content of traditional tepache ranges from 0.5% to 2%, but this can vary based on factors like fermentation duration and temperature.
In contrast, kombucha is typically made by fermenting black or green tea with the help of a symbiotic culture of bacteria and yeast (SCOBY). This magical ingredient transforms the tea into a probiotic-rich, effervescent drink. Kombucha is caffeinated as it is brewed from tea leaves, which adds complexity to its flavor profile.
Taste and Culinary Uses
While both tepache and kombucha are delicious and offer potential health benefits, they stand apart in terms of ingredients, fermentation process, and taste. Tepache carries the tropical sweetness of pineapple, while kombucha presents a more tea-forward and vinegary taste. So, if you’re in the mood for an uncaffeinated, fruity sparkler, tepache might be your drink of choice. However, if you prefer a bubbly, probiotic-rich beverage with a tea-infused tang, kombucha can meet your craving. Both impart a tang and sour taste, accompanied by a sparkling effervescence, and both are great for mocktails and cocktails!
Are Tepache and Kombucha Substitutes for Each Other?
Yes, tepache and kombucha can substitute each other easily, as they are both similar probiotic drinks. So feel free to mix and match!
Nutritional Profile And Health Benefits
Tepache, although still under-researched, is known to contain probiotics due to its fermentation process. Probiotics are live microorganisms, such as bacteria and yeast, that benefit gut health. These microorganisms can help improve the balance of your gut microbiome, which plays a role in digestion, immunity, and overall health. Some strains of probiotics found in tepache, like Lactobacillus, have been associated with digestive health benefits such as easing diarrhea and aiding nutrient absorption.
In addition to probiotics, tepache also offers a variety of nutrients depending on the ingredients used. Pineapple, a common fruit used in tepache, is a rich source of vitamins C and potassium. It also contains bromelain, an enzyme known for its antioxidant, anti-inflammatory, and potentially anti-cancer properties. Bromelain aids in protein digestion, allowing for better absorption of nutrients by the small intestine.
Kombucha also provides probiotics but with a different set of other health benefits. Kombucha is often made from black or green tea, which naturally contains polyphenol antioxidants. These antioxidants have anti-inflammatory and antioxidant properties, which may support overall health and reduce the risk of chronic diseases. Kombucha may also have detoxifying effects on the body and support liver function.
Diet Suitability
The diet suitability of kombucha and tepache really depends on the ingredients used to make them. There are definitely vegan, paleo, and keto brands available, and plenty of recipes online to make them this way if you are brewing it yourself.
How to Store Tepache and Kombucha
Both tepache and kombucha must be kept cold in the refrigerator, or they will continue to ferment. Tepache has a short shelf life because it is made from fresh fruit and can only be stored for about a week before going bad. Kombucha, on the other hand, can be stored for much longer.
Price and Availability
Kombucha is widely available, but tepache is more commonly found in specialty grocery stores or restaurants, although you might get lucky and find it at your local supermarket. In terms of price, both beverages are about the same if buying a commercial brand.
Environmental Impact
While both drinks are environmentally sound, tepache can be created using leftover fruit, making it a dream come true for eco-conscious food enthusiasts. On the other hand, kombucha is made using tea leaves and sugar, which may cause a more extensive environmental footprint.
Tepache vs. Kombucha: The Ultimate Verdict
These drinks are both great gut drinks, so the verdict comes down to personal needs. To avoid caffeine, tepache is a fabulous alternative to kombucha. If you don’t like the strong vinegar tang of booch, tepache may be a better choice. However, it doesn’t last very long and is not as easy to find as kombucha. Mixing and matching could be a fun idea to make sure you are getting a wide variety of probiotic strains and nutrients from both!
FAQs
Tepache ferments faster than kombucha and requires no ongoing maintenance. The brewing process for kombucha is slightly more complex and time-consuming.
Yes, tepache can be mixed with beer for a refreshing drink or made into cocktails.
The choice between the two may come down to personal preference for taste, brewing process, and cultural tradition. Both are great options offering various health benefits.
I put too much water in my tepache. Can I add more cane sugar and molasses and then can a scobie be used to aid the fermentation process of tepache? Since we have scobies for making kombucha as well.
Hi Archer, I think you could just add more sugar and it should be fine!