The dish with the fermented pineapple // Tepache - A refreshing Mexican drink for good gut health.

Look after your gut and limit the amount of refined sugar you're consuming by drinking this super refreshing fermented drink.

Fermented drinks from Mexico have been around for yonks and a lot of it is unknown to the western world. Tepache is a fermented drink made from fermented pineapple and aromatics.

"You didn't make enough"

Ingredients

• 1 piloncillo cone or 1 cup of brown sugar

• 3 litres of water

• 2 cinnamon sticks

• 3 cloves

• 1 tablespoon of whole wheat grains

(optional)

• 1 pineapple rind (peel)

Method

1. Preparing the Ingredients

If using a piloncillo cone, break it into smaller pieces for easier dissolving. Gather the cinnamon sticks, cloves, and whole wheat grains (if using) to infuse the Tepache with traditional flavours.

2. Combining the Ingredients

In a large container or clay pot, combine the pineapple chunks, piloncillo or brown sugar, cinnamon sticks, cloves, whole wheat grains (if using), and the reserved pineapple rind.

3. Adding Water and Mixing

Pour 3 litres of filtered water into the container, ensuring that all the ingredients are submerged. Stir the mixture well to dissolve the sugar and evenly distribute the spices.

4. Fermentation Process

Cover the container with a cloth or lid, allowing room for airflow. Place the container in a warm and dry spot at room temperature for 2 to 3 days out of direct sunlight. During this time, the natural yeast from the pineapple skin will initiate the fermentation process, creating bubbles and imparting a tangy flavour.

5. Monitoring the Fermentation

Check the Tepache daily and gently stir the mixture. The fermentation process may vary based on temperature and desired sweetness. Taste the Tepache after 2 to 3 days to check if it has reached your preferred level of fermentation and sweetness. It should be more acidic than sweet with a slightly tangy flavour as a bare minimum.

6. Straining the Tepache

Once the desired fermentation is achieved, strain the Tepache into bottles or jars, discarding any pulp from the pineapple, the skin and spices.

Step 7: Chilling and Serving

Refrigerate the strained Tepache for a few hours to chill before serving. Serve your authentic homemade Tepache over ice for a refreshing and delightful taste of Mexico.

Ciao

The Flaky Boy