Inspired by the traditional Japanese drink Amazake, I recreated this recipe using a pineapple and carrot peel yeast water starter. The result was absolutely delicious鈥攚ith a pleasant tang and subtle sweetness. Though not as naturally sweet as when made with koji mould, the flavours are balanced and surprisingly satisfying. This method adds a deep, natural flavour from wild fermentation, making it uniquely enjoyable.
I started this experiment by collecting wild yeast and beneficial bacteria from pineapple and carrot peels.
Here it is...
Pineapple & Carrot Peel Yeast Water Recipe 馃崓馃
Ingredients:
Peels from 1 ripe pineapple
Peels from 2-3 carrots
1 tbsp sugar
Filtered water (to cover peels)
Instructions:
Place clean peels in a jar and add water to cover.
Add sugar for faster fermentation (optional).
Loosely cover and ferment at room temperature (3-5 days).
Stir daily until bubbly and fragrant.
After 7 days, the liquid is very bubbly.
Strain and store in the fridge; it contains yeast, lactic acid, and other beneficial bacteria.
And now we are ready to make the delicious drink!
Wild Fermented Rice Beverage 馃崥
Ingredients 馃崥
1 cup uncooked white rice
4 cups water
1/2 cup pineapple yeast water
Optional: to boost flavour
100 ml coconut cream, lime zest
A dollop of jam, fermented fruit syrup, honey, etc.
Pinch of salt or spices (e.g., cinnamon, cardamom)
Instructions 馃崥
Prepare the Rice 馃崥
Rinse the uncooked rice thoroughly under cold water until the water runs clear. (I used Jasmine Rice)
Place the rinsed rice in a saucepan with 4 cups of water.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is soft.
Remove from heat and let it cool to room temperature.
Once the rice has cooled, transfer it to a clean fermentation container.
Add the pineapple yeast water to the rice.
Stir well to ensure the yeast water is evenly distributed throughout the rice.
Fermentation 馃崥
Cover the container loosely to allow airflow while preventing contaminants.
Place the container in a warm, dark spot at room temperature (ideally between 70-78掳F or 21 and 25掳C).
Or in colder areas, put in the warmer, monitoring the temperature so as not to overheat.
Let the mixture ferment for 24 to 48 hours, stirring occasionally to promote even fermentation.
The rice will break down during fermentation, and the mixture will develop a sweet, tangy flavour.
Post-Fermentation 馃崥
After the desired fermentation period, taste the mixture.
Blend for a smooth texture 馃崥
You can also add coconut milk.
Pour it into a cup or bowl, and it can be consumed as it is.
Or boost the flavour with spices like ginger or lime rind or some fruit preserves like strawberry.
Serving 馃崥
Serve the fermented rice beverage chilled for a refreshing treat or warm for a comforting, creamy drink.
Tips 馃崥
Monitoring Fermentation: Keep an eye on the fermentation process to prevent over-fermentation, which can lead to excessive sourness.
Flavour Variations: Feel free to experiment with different spices or natural sweeteners to customize the flavour to your preference.
Storage: Store any leftover beverage in the refrigerator and consume it within a week to enjoy its fresh flavors.
This improvised method adds a unique twist with deeper flavours from the natural yeasts, resulting in a delicious and healthful beverage.
Give it a try and enjoy its benefits for your health!
Have a wonderful day,
Mariah 馃挆馃槉
馃崓馃 馃崓馃 馃崓馃 馃崓馃 馃崓馃 馃崓馃
Brief Recipe:
Pineapple & Carrot Peel Yeast Water: 馃崓馃
Peels from 1 ripe pineapple
Peels from 2-3 carrots
1 tbsp sugar (optional)
Filtered water
Instructions:
Place peels in a jar and cover with water.
Add sugar (optional) and cover loosely.
Let ferment at room temperature for 3-5 days, stirring daily until bubbly.
Strain and store in the fridge.
Wild Fermented Rice Beverage: 馃崓馃
1 cup uncooked white rice
4 cups water
1/2 cup pineapple yeast water
Optional: Coconut cream, lime zest, fruit syrup, spices (e.g., cinnamon, cardamom)
Instructions:
Rinse rice and cook with 4 cups water until soft.
Let cool, then transfer to a clean container.
Add pineapple yeast water and stir.
Ferment for 24-48 hours at room temperature.
Blend for a smooth texture, add flavour boosts (optional), and serve warm or chilled.
Enjoy your naturally fermented drink!
Have a lovely day!
Mariah 馃挆馃槉
