Hello there my friend!
Do you like pineapple? Fresh is the best!
This recipe is a traditional Mexican drink.
Lightly fermented, a little fizzy, sweet and tangy
like kombucha.
Tepache
You need:
1 whole ripe Pineapple
2 cinnamon sticks
5-6 whole cloves
1 cup brown sugar
1 half gallon jar
4 days !
Made with the part of the pineapple you would
usually through away.
Tepache is so delicious,
refreshing and easy to make.
Perfect for summer!
Slightly soft to the touch, center leaf pulls out easy-
It's ripe and ready to eat.
Gently wash the outside of the pineapple.
(Don't worry about the prickly parts it will be stained later.)
Cut as you would normally.
Deep enough to remove the eyes with
some fruit attached is fine.
Separate the fruit pile from the skin pile.
Set aside the fruit to eat !
I use a half gallon Mason Jar.
Start to pack your jar with the pineapple skin scraps.
Traditionally we would add
(2) cinnamon sticks
I like to add 5-6 whole cloves
optional : 2 Star Anise
If you like the taste-
It is not necessary for the fermentation.
(I had some on hand so I added it this time.)
Sugar is necessary for the fermentation.
'piloncillo' Brown sugar cone is traditional-
I use Brown sugar and that's fine.
3/4 to 1 cup Brown sugar
Pour into jar,
fill with filtered water,
Use long knife or metal spoon to stir.
All the sugar will dissolve easily.
Try to press down the skins to cover with water.
Day:1
Cover with a clean breathable cloth and rubber band,
set aside on the kitchen counter out of direct sunlight.
Day 2 :
Remove cover-
there will be white foam and maybe some
bubbles forming, stir and press down any fruit.
The fermentation has already begun.
Re-cover jar.
Day 3:
More foam, more bubbles,
Stir it up and cover.
Day 4:
Ready to strain.
The cinnamon has turned the foam brown.
This may happen to you,
it's not mold.
I just transfer the Tepache to another clean jar-
I use a small sieve and stain in the sink in case I spill.
That was easy-
Beautiful golden color-
Use a lid now and refrigerate
Make sure your jar and lid are made for fermentation.
Pressure is minimal at this point and no need to 'burp' the lid.
If you don't fill small jars, no need to worry about exploding bottles
in the refrigerator.
All that's left goes in the compost bin.
You can serve right away on the 4th day!
Serve over ice.
The pineapple core is high in an enzyme
called bromelain. It helps with digestion and immunity.
It helps with inflammation.
A probiotic filled with vitamin C and Magnesium.
All that and delicious too.
Enjoy
xo Lisa S
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