Tepache is a fermented pineapple drink made using the often-discarded peels and core. It's a quick ferment that relies on the naturally occurring yeast and bacteria present on the pineapples skin. Originating in pre-Columbian Mexico, Tepache has evolved over time through trade and the introduction to global spices. Today, it is common to flavour with ingredients like cinnamon (Sri Lanka), cloves (Indonesia), and sugarcane (New Guinea), giving it a warm and complex taste!
Ingredients:
- 1 medium pineapple
- 1 gallon filtered water
- 1/2 cup of cane sugar
- 2 sticks cinnamon
- 1 large pinch allspice corns
- 1 pinch clove
- 1 pinch salt
Instructions:
- Remove pineapple top and wash the pineapple skin with cold water throughly with a brush.
- Core, peel and place in the fridge. (only the rinds and core are used for this!)
- In a large pot heat the water, cane sugar and spices and bring to a boil. Once boiled bring the temperature down and stir until the sugar has dissolved. Then turn off the heat and allow to cool to a lukewarm temperature.
- Add the pineapple rinds and core to the water and stir. You'll want to transfer this mixture into your container to ferment in. Cover with something that will allow it to breathe (cheese cloth/tea towel) and tie down to make sure it keeps in place.
- Place in a warm corner of your kitchen, far from windows and wait for things to things to start brewing! This takes about 3-4 days to be ready.
- You'll see some bubbles and this means it's working! Once the brew is complete strain the entire batch into a clean container or jars, cool, and your tepache is ready!
Tip: If you can find some piloncillo, (an unrefined, hard-cone, Mexican cane sugar) This is the ideal replacement for regular cane sugar.
