Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, tepache experiment - fermented pineapple drink. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple. Here's how it works: There is yeast living virtually everywhere, and it can be harnessed to make delicious things! Yeast on flour makes sourdough, yeast on tea makes kombucha, and yeast on pineapple skin…makes tepache! Tepache is a wild fermented beverage, which means without the addition of a culture.
Tepache experiment - fermented pineapple drink is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Tepache experiment - fermented pineapple drink is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tepache experiment - fermented pineapple drink using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tepache experiment - fermented pineapple drink:
- Get 200 g raw sugar
- Make ready Pineapple offcuts
- Take Water
- Make ready 5 cloves
- Get 4 star anise
I couldn't tell, but there may be trace amounts of alcohol in this drink. Two more points in its favor: Tepache is fermented, which means it's good for you, plus, this shining star is brewed using the rind and core of the pineapple, two bits that would ordinarily head straight for the compost pile- you Earth warrior, you. It's also insanely easy to make yourself. Made from lightly fermented pineapple rind and core, tepache is packed.
Steps to make Tepache experiment - fermented pineapple drink:
- Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving
- Add the pineapple offcuts. Not the stalk thing tho. Leave that.
- Add the cloves and anise, then top off with water. Leave a couple of CM free at the top.
- Cover it with a porous top and leave for 3 days. This is as far as I have got for now. I’ll come back once I have tasted it 😀
- Ok so it took around 5 days at room temp, then I strained and bottled it. After bottling I left it on the counter for 2 days to carbonate a bit. Tastes very nice! Refreshing, lightly sparkling. Still a little sweet but that’s ok! Would do it again.
It's also insanely easy to make yourself. Made from lightly fermented pineapple rind and core, tepache is packed. Tepache is really fun to make. The simple ingredients morph into a mildly sweet and funky fermented pineapple beer with a light carbonation and a background of spice. You get plenty of pineapple flavor with the earthy funk of fermentation that you could compare to a sour style beer if you've ever tasted one.
So that’s going to wrap it up for this exceptional food tepache experiment - fermented pineapple drink recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
