Tepache is a lightly fermented, delicious pineapple drink is made from the peels of the pineapple. Pineapple is a sweet fruit when fully ripe, so it lends itself well to a lightly carbonated, refreshing drink such as tepache. Many variations are made throughout Central and South America. It is light and refreshing when served cold in Summer- perfect served with a Mexican feast that includes my "Mex-kraut" recipe, found in my Saukraut Ebook.
As with most fermentations, this does contain a very small amount of alcohol, especially when made with extra sugar. Also, do be careful to not let it ferment too long or you will end up with vinegar.
I created this delicious recipe to share at my most recent Fermenting Class- and it was so delicious!
YOU WILL NEED:
2L glass jar
The skin and core of one pineapple. Eat the flesh and discard (or plant) the pineapple top)
1 cup coconut sugar
1 cinnamon quill
Filtered water to fill the rest of the 2L jar. I use Kangen Water.
Remove tops and peels of pineapple, leaving 1-2cm of fruit on each peel. Set fruit aside to eat fresh.
In a 2 L glass jar, combine pineapple skin and core, sugar, water and spices. Weight down the pineapple peelings to keep them below the level of the water.
Cover vessel with a clean cloth secure with a rubber band.
Place in a warm spot on your bench, and allow to ferment for 2 to 4 days, checking the flavor daily to achieve desired taste. It may bubble slightly as it ferments. The longer it ferments, the more fizzy and sour it will become.
After 2-4 days, strain and pour the liquid into airtight bottles, cap and refrigerate. It will become slightly more carbonated in the fridge over the next few days. Serve chilled.