Recipe : Tepache

TEPACHE

A traditional fermented Mexican drink made using the core and skin of pineapples, cinnamon & brown sugar. 
This fermented drink is really quick to make in comparison to some alternatives like Kombucha which can take anywhere between 7-30 days. Tepache is ready to drink in just 3-5! It has a very low alcohol content of around 2%abv. 
The finished product is lightly fizzy with cider flavour and hints of spice. Served best over ice with a squeeze & wedge of lime. It can also be used as a great base for cocktails. Perfect for summer picnics & bbq’s.

WHAT YOU NEED

1 x 2l jar (thoroughly cleaned with hot water & soap, rinsed and dried with a clean cloth)
1 x small clean cloth with elastic or string (this is ideal as it allows the tepache to breath but a loose fitting lid can be used) 
1 x pineapple 
2 x cinnamon sticks 
1 x inch of ginger 
200g soft brown sugar (10% of water weight)
[ you can experiment by adding different whole spices such as peppercorns or star anise ]

HOW TO

• Rinse your pineapple (we will be using the skin!), remove the leaves and base. Remove the skin and cut it into 2/3inch pieces. Cut your pineapple up and eat it, freeze it, smoothie it or cook with it!
Chop the core into 2/3inch chunks. 
• Cut the ginger into 1/2cm slices. Add to the the clean jar along with the pineapple skin, core and cinnamon sticks.
• Add the 200g soft brown sugar to the jar, then fill with cold water. Stir with a clean spoon till the sugar is dissolved.
• Cover the jar with a cloth and fix with string or elastic band. Alternatively rest the jar lid on top but do not screw shut. As the natural yeasts eat the sugars they convert into alcohol and gasses - if these can’t escape you may end up with a tepache explosion.  
• Keep the jar out of direct sunlight at room temp, after 2 days you should start to get a collection of small bubbles on the surface. You can give it a stir at this stage just to make sure all the spices are being evenly distributed (and give it a taste).
• Day 3 your tepache will be ready to drink! it’s up to personal taste as to whether you want to continue fermenting it, it will become less sweet and more tangy/bitter. I don’t recommend any longer than 5 days. You will find the weather will affect the speed of the fermentation, so In the summer 2-3 days may be sufficient as in the winter 3-5 may be needed. 
• Strain your tepache into a clean container, store in the fridge and drink within a week.