TEPACHE PINEAPPLE CIDER RECIPES

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RECIPE: PINEAPPLE TEPACHE — FARMSTEADY

Mexican Tepache is one of our favorite fermented drinks. It’s sweet, sour, a little fizzy, ferments super fast and doesn’t need a culture to start it. And because it uses the parts of the pineapple that you’d normally toss (the peels and core), it’s a total bonus.

Provided by FarmSteady

Total Time 5 minutes

Prep Time 5 minutes

Cook Time P0D

Yield 8

Number Of Ingredients 6

Kombucha Kit
1 pineapple (rinsed well), peels and core only (save fruit for another use)
1 cone piloncillo
1 cinnamon stick
4 cloves
water

Steps:

  • Add pineapple peels and core, pilloncillo and spices to your fermentation jar and top with cool water. You don’t need to dissolve the sugar ahead of time, it will dissolve on it’s own during fermentation.
  • Cover with cloth, and secure. Let it ferment for 2-3 days out of direct sunlight.
  • Your tepache is ready to drink! We drink most of our tepache straight, over ice. You can ferment this recipe as either a half gallon or full gallon batch without changing anything but the water quantity. The half gallon size will be stronger and lends itself super well to cocktails or cut with a beer.

Nutrition Facts : ServingSize 8

TEPACHE RECIPE - CULTURES FOR HEALTH



Tepache Recipe - Cultures for Health image

Provided by admin

Prep Time 5 minutes

Cook Time 0 minutes

Number Of Ingredients 12

2
pineapples
1 to 2 cups
sugar or sweetener of choice, depending on taste
Water to cover

Steps:

  • Remove tops and peels of pineapple, leaving 1/4 to 1/2 inch of fruit on each peel. Set fruit aside to eat fresh.
  • If using a granulated sweetener, dissolve in hot water. In a one-gallon, non-reactive vessel, combine pineapple, sugar water, and additional water to cover. Weight down the pineapple peelings to keep them below the level of the water. Cover vessel.
  • Place in a warm spot and allow to ferment for 1 to 5 days, checking the flavor daily to achieve desired taste. The longer it ferments, the more fizzy and sour it will become.
  • Strain off and serve over ice as is, or to produce a more carbonated beverage, place in airtight bottles 3 days into fermenting (before it becomes too fizzy), cap, and refrigerate immediately.

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