Tepache de pina

Quarantine survival over here (two toddlers, full—time jobs, etc) is made possible with fun projects. I’m obsessed with fermentation, as you know. Let’s make tepache de piña!

“Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.” - Wikipedia

Get yourself a lovely ripe pineapple. Remove the skins, saving the inner fruit to eat as you would normally do. But don’t toss that spiky outer skin!

Take those gnarly skins (they’ve usually got some flesh on them too) and put them in a big jug, pitcher or jar (I use a gallon jar).

Mix 250 grams of preferably raw or organic sugar (about 1 cup) with some hot water to melt the sugar. Stir it around and add to pineapple.

Then add water to cover. Usually at least two quarts.

Add a cinnamon stick, star anise, or lemongrass, whatever little extra pizzazz you’d like. Stir it all up so the sugar is mixed up.

Fill a ziplock bag 1/4 full of water and seal it — use that to weigh the pineapple down so it doesn’t float. Cover your jar or jug with a lid or towel. Let it sit at room temp for at least 48 hours. I usually let it sit for 3 or 4 days until it’s nice and bubbly with a hint of kombucha juju.

Taste it every day and when it tastes so good and a little carbonated, strain it into a jar or pitcher and drink! Put the rest in the fridge and enjoy.