Pineapple Tepache / Easy Fermented Home Made Brew

I came across this recipe while browsing Pinterest and tried it out immediately as I had a pineapple in the house.  It turned out to be a refreshing and delicious drink and the best part is that I was able to use the skin which I usually throw away.  Tepache is now a regular feature in our house and a wonderful drink to serve for parties as it is so easy and quick to make. Plan ahead and your tepache which takes two or three days to ferment will be ready to drink. In fact, this is the perfect drink to bring in the New Year.

Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with white or brown sugar, fermented with cinnamon and cloves and served cold. Though tepache is a fermented drink, it does not contain much alcohol. Tepache dates from Pre-Columbian Mexico, as a popular drink among the Nahua people of central Mexico; in the Nahuatl (also known as Aztec) language, the word tepiātl means “drink made from corn”. Originally, corn (maize) was the base of tepache, but the contemporary recipe for tepache uses pineapple rinds.  Apparently tepache helps in restoring the intestinal flora taken before breakfast due to its probiotic content. It has vitamin C, contains antioxidants and is at the same time a diuretic and is very, very gut friendly.

The Recipe:

1 medium sized pineapple; 2 litre glass jar;1.5 litre  boiled and cooled water;  1 cup brown sugar; 2 inch stick cinnamon; 3 cloves 

Soak the pineapple in enough water to cover. Add 1 tsp baking soda to draw out the chemicals and pesticides and leave for 30 minutes.  The longer you soak, the more pesticides you get rid of.  Rinse under running water, wash and then skin the pineapple.  Keep the fruit aside and use the skin to make this delicious, refreshing drink..  Pour the water into the jar and add the sugar.  Stir until dissolved completely.  Throw in the pineapple skin and the spices.  Cover with a muslin or cheese cloth and tie with string or secure with a rubber band.  Keep in a cool dark place to ferment for 2 days. Three days at the most. It will turn into vinegar if fermented longer.  On the third day, strain and bottle ( use glass ones) and store in the refrigerator .  Serve cold with ice and pineapple chunks if desired.

2019 is all but gone. And 2000 A.D. is nearly here. There are so many things I want to do and I hope I will accomplish them in the coming here. Here’s to the New Year and a heart full of gratitude for the past year. Cheers to a New Year filled with success, fun and happiness.

Some Other Recipes For You To Try Are Below

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