If you are anything like me then you have a million things on your to-do/to-cook list. A few months ago 
I had never heard about this probiotic wonder but I was intrigued by how she gave kitchen scraps a second life other than just ending up on the compost pile. Though I was very eager to give this a go, it took me until now to finally try and make my own. Why???? I am thinking now. This is absolutely amazing and I wish I discovered this drink sooner lol!
After brewing only one batch, we're hooked. Move over kombucha, we've got a new favorite. I still like kombucha too. Especially the one with passion and turmeric. Good stuff. But it's good to have some variation. Next to our flavored kombuchas, we have flavored water kefirs that our friend makes and now tepache too.
Btw the tepache is an excellent base to make a refreshing summer cocktail.
When it comes to fermentation, there are different ways how we can boost the metabolic process that converts sugar to acids, gases, or alcohol, resulting in the uniquely flavored food or drink that we - fermentation enthusiasts - love so much.
Wild fermentation uses microbes naturally found on foods or in the air to start the fermentation process.
Examples of wild fermentations are Kimchi, Sauerkraut, and Tepache.
This is a fermentation process that needs a sort of microbial starter to start the fermentation process.
Examples of cultured fermentation are Kombucha (scoby as a stater), Yogurt (yogurt from a previous batch as a starter), and (water) Kefir (grains as a starter).
Tepache is super easy to make. Depending on where you live in the world the whole process from start to finish will take about 3-5 days. I live in the tropics so fermentation goes faster here.
Note: Tepache has a very low alcohol content, about 2-4 degrees of alcohol. If you let it ferment for a few more days it turns into pineapple vinegar.
FYI: I am starting my third batch this week. In the 2 previous batches, I used cinnamon to add extra flavor as I think cinnamon and pineapple work great together but now it's time to start some other experimentsts. Flavor enhancers such as cloves, ginger turmeric, and chili are some of the things I am thinking of.
Wash/scrub your pineapples well. Though you can add the flesh of the pineapple too, tepache is usually made from the pineapple skins. If the pineapple cores are too though you can use them too.
Store the pineapple flesh in a container to eat later or use in a smoothie, morning breakfast bowl, curry, etc.
If you live in the right climate, you can use the pineapple tops to start growing your own... (see note below)
Boil about 1-2 cups of the filtered water and pour into a bowl with the sugar. Stir well until all the sugar is dissolved. In a large glass jar or stainless steel stockpot, add the remaining amount of water togheter with the sugar mix to cool it down. Add all other ingredients.
FYI: the first batch I made in my stockpot worked fine but then I couldnโt use my pot for over 3 days, so the second batch I made in those big glass fermentation jars I have.
FYI: some people say you should add a plate or any other weight to weigh down the pineapple peels and keep them completely submerged. This is what I did when using a big stockpot. However, when I used the big glass fermentation jar the mouth was too narrow to add a plate and I didn't use anything and this worked fine too. No mold growth or any other yucky undesirable growths.
Cover the stockpot or glass jar with a cheesecloth that allows the brew to breathe. You could also use plastic wrap that is placed loosely over your pot/jar.
Place this jar/pot on your countertop and let it sit for 24 hours. After 24 hours, check your brew and stir the brew. If there is a cloudy white foam on the top, remove it with a spoon before stirring. I only had this cloudy foam (see pic below) when using stockpot. The picture might look a little strange because of the black plate pushing down the peels.
Nothing wrong with this cloudy, strange-looking brew. Just get most of the white foam off remove the plate, stir and it will look just fine.
BTW, when I used the glass jars... no cloudy white foam appeared, just the normal fermentation bubbles you can see in the picture below.
The bubbles you see at the top are a good sign. This means the microbes are doing their work and fermenting the sugar. Loosely cover your jar or pot again and let rest for another 24 hours. Start tasting the tepache. Depending on your climate, it will take another day for the tepache to be ready. For me, I have the best result after 3.5 days of fermenting but if you live in a colder climate it might take up to 5 days.
DO NOT let it ferment too long unless you need pineapple vinegar!
When ready, strain the liquid and place it in a pitcher or bottle that you can close to keep in the fizz.
Store the tepache in the fridge or enjoy immediately poured over ice to cool it down.
If the taste is too strong for you dilute with water or soda water to add more fizz. I like my tepache just the way it is.
OR made into a delicious summer cocktailโฆ Our favorite cocktail mix is TEPACHE- DARK RUM - BITTERS - SODA WATERโฆ YUM! We served the other day to some friends and they loved it too!
Cut off the leafy top about 1.5 cm below the leaves. Remove some of the lowest leaves until you see root buds (= small, brown-colored bumps around the stemโs perimeter)
Place the trimmed top in a glass of water and wait until the roots develop before planting it in a pot or your garden. Place the pineapple tops in the soil up to the base of its leaves.
Wait for the tops to start growing and produce a single pineapple in the middle of the top... Though we have successfully grown pineapples here before, these are the first ones to be planted in this house... so stay tuned for an update on how they are growing!
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PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL
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BEETROOT WRAPS WITH PUMPKIN, BLACK BEANS, PARSNIP FRIES, AND JALAPENO AVO SAUCE
