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Fermentation · From Bladwijzer
Tepache (fermented pineapple drink)
- Makes: ± 1 litre
- Time: 15 min + 2 to 3 days fermenting
- From: Pineapple
Ingredients
- the skin and tough core of 1 ripe, home-grown pineapple
- 100 g soft brown sugar
- 1 litre water
- 1 cinnamon stick
- 2 cloves
Method
- Before peeling the pineapple, scrub it under lukewarm water with a soft brush. Cut the skin and core into large pieces.
- Dissolve the sugar in the water. Put the skin, core, cinnamon stick and cloves in a clean 1.5 litre glass jar and pour over the sugared water until everything is covered.
- Cover the jar with a clean cloth or kitchen paper held with an elastic band, and leave it for 2 to 3 days at room temperature, out of the sun. Skim off any white foam that forms on top.
- Taste from the second day: tepache is ready when it is lightly fizzy and tastes fresh and sweet-sour. If you see fuzzy mould, or it smells musty or rotten, throw it all away.
- Strain the tepache and keep it in a jug or bottle in the fridge. Drink it well chilled, with ice.
Storing: A few days in the fridge. It keeps fermenting slowly and gets more sour: do not close a bottle too tightly, as pressure builds up.