"Maybe this will be my favorite summer drink: Tepache. You remember the little video from my Mr. G @hansgerlach about this Mexican drink made out of fermented pineapples which I posted recently? So many of you asked for the exact recipe. This recipe is not very sweet, that is how Mr. G and I like it, but in Mexico you would add more sugar. Keep the fermented fruit, it tastes nice and refreshing too. I would love to hear about your experiences in case you prepare your own Tepache."
Tepache
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Prep time: 72hrs
Serves or Makes: 12
Recipe Card
ingredients
- 1 large pineapple, washed, unpeeled and cut into 1-inch pieces
- 2 ounces ginger, sliced into 1/4-inch pieces
- 3 1/2 ounces piloncillo or dark brown sugar
- 1 teaspoon whole allspice berries, crushed
- 8 cups water
Method
Step 1
In a large glass jar with a lid (larger than 2 quarts), add in all ingredients and loosely cover with cheesecloth.
Step 2
Put a small weight on top of the pineapple to keep it submerged. This could be another glass jar, or a small ceramic fermentation weight. If any white surface mold appears, skim it off of the top and discard.
Step 3
Ferment for three days at room temperature. Then transfer into the fridge and drink! It will keep for several weeks in the fridge.