4: Tepache

Name: Tepache
Yield: 16 cups
Ingredients: 1 gl Water; 1 lb Brown Sugar OR 1 Piloncillo; 1 Whole Pineapple; 1 Cinnamon Stick

[[ recipeID=recipe-8kkik8ss9, title=Tepache ]]

Heat water in large pot until it starts to boil. Take the pot off the stove, add the piloncillo or brown sugar so it dissolves while we are working with the pineapple
Cut the crown off of top of the pineapple and slice the peel off in strips. Place the pieces of peel into the pot. Add the stick of cinnamon
Cut the remainder of the pineapple and add the core to the pot and stir
Cover the pot with a dishtowel and set it aside (at room temperature) where it is easily accessible but out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, allowing for successful fermentation
After 24 to 36 hours, check tepache. If you see a frothy white foam on the surface of the water, it's fermenting. You can drink it as is, or let it continue to brew for longer. If you do not see any white froth, cover the pot again and check it after another 24 hours
Once your tepache has reached the desired level of fermentation, strain out, and enjoy

Rest time: 2 Days

Leave a comment