Pineapple Tepach

Looking for a refreshing and sustainable drink to enjoy on a sunny day? Try making Tepache with pineapple scraps! This traditional Mexican beverage is slightly fizzy, sweet, and tangy—perfect for a summer refreshment. Plus, it’s a fantastic way to reduce food waste by using pineapple peels and cores. Not only is Tepache delicious, but it’s also packed with probiotics that support gut health. 

Ingredients:

• Pineapple scraps (peel and core) from 1 ripe pineapple
• 1 cup of brown sugar
• 8 cups of water
• 1 cinnamon stick
• 2-3 cloves, a few allspice berries, or a slice of ginger for extra flavour (optional)
• 1-2 tablespoons of whey (optional, speeds up fermentation)

Instructions:

1. Prepare Your Pineapple Scraps: Start by thoroughly washing the pineapple to remove any dirt or pesticides. Once clean, peel the pineapple and set aside the peel and core. Using scraps from a ripe pineapple will give you the best flavour and a successful fermentation.

2. Make the Base: In a large glass jar, dissolve the brown sugar in 8 cups of water. Stir until the sugar is fully dissolved to ensure an even fermentation process.

3. Add the Ingredients: Place the pineapple scraps into the sugar water. Add the cinnamon stick and any additional spices like cloves, allspice, or ginger for a flavourful twist.

4. Cover and Ferment: Cover the jar with a clean cloth or coffee filter and secure it with a rubber band or string. This allows air to flow in while keeping out any unwanted particles. Place the jar in a warm, dark place and let it ferment for 2-3 days.

5. Check the Taste: After 2 days, taste the Tepache. If it’s to your liking, it’s ready to be strained. If you prefer a stronger flavour, let it ferment for another day or two. Fermentation time can vary depending on the temperature and the desired tanginess.

6. Strain and Bottle: Once the Tepache reaches your desired flavour, strain out the pineapple scraps and spices. Transfer the liquid into glass bottles with airtight lids to prepare for carbonation.

7. Add Some Fizz: For a fizzier Tepache, leave the bottled drink at room temperature for another 1-2 days to build up carbonation. Make sure to check the bottles daily and "burp" them by opening the lid briefly to release excess pressure. This step is crucial to avoid over-carbonation.

8. Chill and Serve: Transfer the bottles to the refrigerator to stop the fermentation process. Serve chilled over ice for a refreshing and probiotic-rich drink that’s perfect for any occasion. 

Why You’ll Love This Recipe:

• Eco-Friendly: By using pineapple peels and cores, this recipe helps reduce food waste and makes the most out of every part of the fruit.
• Probiotic Benefits: Tepache is rich in probiotics, which are beneficial for gut health and digestion.
• Customisable Flavours: You can easily adjust the flavour by adding different spices or letting it ferment longer for a tangier taste.

Enjoy this vibrant, probiotic-rich drink to quench your thirst and support your gut health! It’s a great way to enjoy a sustainable, homemade beverage with a unique twist.