TEPACHE
Tepache is a lightly fermented spicy pineapple drink you can make at home. It is traditionally a street food item from Mexico.
Provided by vegefood
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P2DT10m
Yield 8
Number Of Ingredients 6
Steps:
- Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
- Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
- Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.
Nutrition Facts : Calories 156 calories, Carbohydrate 40.6 g, Fat 0.2 g, Fiber 2.6 g, Protein 1 g, Sodium 14.2 mg, Sugar 34.5 g
TEPACHE
An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.
Provided by Enrique Olvera
Yield Serves 4 to 8
Number Of Ingredients 9
Steps:
- In a small pot, toast the whole spices over high heat, stirring constantly, until fragrant, 1-2 minutes. Add the water, sugar, and salt and bring to a boil. Once the sugar is mostly dissolved, remove from the heat and let cool to lukewarm.
- Place the pineapple rinds in a large vessel such as a pitcher, a deep clay pot, or a jug. Pour the spiced sugar syrup over the rinds and add more water until the rinds are completely covered. Cover the vessel opening with cheesecloth-you can tie it in place with twine-and allow to ferment at room temperature until there is foam on the surface and the texture of the liquid is slightly viscous, 2-4 days. Stir once a day.
- Strain (discard the solids). Add the chia seeds if using, stirring occasionally for 15 minutes to avoid clumping, and then refrigerate for at least 1 hour and up to 1 week. You can adjust the sweetness up or down by adding more water or more sugar.
- Serve over plenty of ice.
PINEAPPLE TEPACHE
This is a recipe my boyfriend brought with him from Mexico. He said it was very refreshing and they made it a lot back home (Mexico). I have to agree with him on it. I really like the taste! Serve over ice.
Provided by Dewan Courtney
Categories Mexican Drinks
Time P1DT13h10m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and remove the pineapple crown. Carefully remove the rind and set aside. Cut one 1/2-inch slice of pineapple and set it aside for this recipe. Reserve remaining pineapple for a different use.
- Place the pineapple rind in a large pot with water, brown sugar, apple slices, and cinnamon over medium-high heat; bring to a boil. Boil for about 15 minutes. Turn off heat and allow mixture to cool to room temperature, about 30 minutes.
- Add pineapple slice, cover, and allow to sit at room temperature until tepache has fermented to the desired degree, about 36 hours.
- Strain tepache though a sieve in order to remove solids and store drink covered in the refrigerator.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 42.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 25 mg, Sugar 40.8 g
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EASY TEPACHE RECIPE (HOW TO MAKE TEPACHE DE PIñA)
From nourishedkitchen.com
4.9/5 (8)Total Time 48 hrs 15 minsCategory Drinks, FermentCalories 49 per serving
- Warm the sugar and 2 cups water in a small saucepan set over high heat. Stir them together until the sugar dissolves fully.
- While the sugar water cools, cut away the pineapple’s top and bottom. And then, discard them. Chop the peel, reserving the fruit for another purpose, and place it into a 1 gallon jar. Drop the cinnamon stick and clove into a gallon-sized jar.
- Pour the sugar water over the the pineapple, and then pour in the remaining 6 cups water and the water kefir, if using. Cover the jar, and allow the tepache to ferment for two to three days, or until bubbles and foam form at the surface of the jar. Strain away the pineapple and spices, and then pour the tepache into bottles.
- You can drink the tepache right away, or allow it to ferment in the bottle an addition 1 to 2 days. Serve over ice.
HOW TO MAKE TEPACHE RECIPE: AN EASY HOMEMADE …
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4.8/5 (71)Total Time 10 minsCategory DrinksCalories 106 per serving
- Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
- In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
- Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
- And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
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#course #main-ingredient #cuisine #preparation #occasion #north-american #beverages #fruit #mexican #easy #beginner-cook #summer #vegetarian #dietary #seasonal #tropical-fruit #pineapple
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