Juice from one ripe pineapple cut into slices
1 cup of raw cane sugar, often known as brown sugar or piloncillo, a traditional Mexican sweetener.
water, 8 to 10 cups
Extra not included: Seasoning spices such as star anise, cloves, cinnamon sticks,
Guidelines for Get Ready
Rinse the Pineapple Slices: Remove any debris, pesticides, or waxy coating from the pineapple skin by washing it completely before you begin. Use a soft bristled brush to gently clean it.
Get the Fermenting Jar Ready: In a big, clean jar, mix together the pineapple peel, brown sugar, and any spices you choose. The fermentation process will be kicked off by feeding the natural yeasts on the pineapple peels with the brown sugar.
Submerge the contents in Water: Fill the jar with water until all of the contents are covered. To aid in the sugar's dissolution, mix all ingredients well.
Wrap the Jar in a Breathable Cloth and Fasten It with a Rubber Band: Use cheesecloth or a clean towel to cover the jar. This way, the mixture may breathe without being contaminated by dust or insects.
Tepache fermentation: Place the mixture in a warm, dark spot and let it rest at room temperature. If you want your mixture to ferment evenly, stir it once a day. Two or three days is the usual timeframe for the procedure. When fermentation is underway, you'll see the formation of bubbles. The more time it sits in the fermenting process, the sourder it will become.
Chill and Strain: After two or three days, pour out the particles and pour the liquid into a new container. Put it in the fridge to cool down before you consume it. If you want to make tepache even more refreshing, pour it over ice. It tastes best when served cold.
Tips and Personalization
Sugar Level: After filtering, add a bit extra brown sugar if you like your Tepache on the sweeter side.
How long you let Tepache to ferment determines its taste and acidity. Two days is perfect for a softer taste. Ferment it for at least three days, preferably longer, for a bolder, tangier flavor.
Add Some Sparkle: Craving Some Sparkle? After straining, let the liquid continue to ferment in sealed bottles for another day or two before putting it in the fridge. A carbonated taste will develop in your Tepache as a result of the natural carbonation process.
Advantages for Muscles and Bones
Pineapple peels contain high levels of bromelain, a chemical that has anti-inflammatory properties. Fermentation amplifies these advantages by producing probiotics, which aid in digestion and the absorption of nutrients—particularly the bone-essential minerals calcium and magnesium. This turns Tepache into a delicious beverage and an effective, all-natural solution for preserving the health of your bones and joints.
Recommended Serving Sizes
Tepache is a popular non-alcoholic drink that is typically drunk with ice. Use it as a cocktail base or add a splash of carbonated water for more fizz. A little lime juice or chile powder is what some people prefer to add to make it more complicated.
