#fermentedpineapple

Tepache is a traditional Mexican fermented pineapple drink made from pineapple cores. It is a cool and slightly sour drink.

Ingredients: 1 pineapple, including scraps peels and core. 1 cup brown sugar. 1 cinnamon stick. 4 cloves. 1 gallon water.

Instructions: Thoroughly wash the pineapple, then chop it into chunks, including the peel and core. In a large container, combine the pineapple chunks, brown sugar, cinnamon stick, cloves, and water. Cover the container with a cloth or lid, allowing it to breathe, and let it ferment for 3-5 days at room temperature, stirring daily. After fermentation, strain the liquid and discard the solids. Chill the tepache in the refrigerator. Serve cold over ice. Optional: Garnish with fresh pineapple slices or mint leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

I got my hands on some pineapple going really cheap and made this yummy summery drink , chock full of probiotics and flavour .

I got this recipe off the Wild Fermentation Facebook group . It’s a lovely group of fermenters from around the world and they have Sime great recipes. 

Here is what I did :

Half a pineapple chopped up , now Tepache calls for pineapple rinds , but since these were not organic pineapples I chose to omit the rinds .

Juice of 4 limes

Zest of 1 lime 

4 cups of water 

¼ cups of raw honey 

The recipe also calls for 4 jalapeños , but I skipped that . 

(Ginger root also can be added to replace the jalapeño , but I didn’t add that too )

Mix up the above and let it ferment for 2 days  for a sweetish probiotic drink

4 days for an alcoholic drink .

I did two days , it was deelisshhh  

I need a better airlock container as it needs to be as anaerobic as possible .