How to Make Tepache - An Anti-Inflammatory Pineapple Drink
Tepache is a sparkling fermented pineapple drink that is rich in probiotics to support a healthy digestive system. It is also loaded with anti-inflammatory properties to help tamp down inflammation in the body.
Servings: 8 cups
Equipment
- 1 Gallon jar 2 half-gallon jars can be substituted.
- 1 Flour sack towel or cheesecloth
- 1 Colander or mesh strainer
- 1 Large glass bowl
- 2 Quart bottles For decanting the Tepache
Ingredients
- 1/2 cup unrefined whole cane sugar
- 1 large organic pineapple, rind and core only
- 1 3" to 4" Ceylon cinnamon stick
- 8 cups Water, preferably chlorine-free
Instructions
- Cut away the pineapple’s top and bottom and set aside. (See Recipe Notes.)
- Cut away the rind of the pineapple and slice the fruit, removing the core. Store the fruit to enjoy later.
- Chop the pineapple rind and the core into 1" to 2" pieces.
- Place all the pieces into a one gallon jar. (You can also use two half-gallon jars.)
- Drop the cinnamon stick into the jar.
- Add the sugar into the jar and fill the jar with 8 cups of water.
- Put the lid on the jar and allow the Tepache to ferment for two to three days out of direct sunlight in an area with a temperature of approximately 72°F (22°C). Once bubbles and foam form at the surface of the liquid, the Tepache is ready to strain.
- Take a flour sack towel or cheesecloth and saturate it with cool water, then ring the water out of it as much as possible. Line a colander or mesh strainer with the damp flour sack towel or cheesecloth and place it over a large bowl.
- Pour the contents of the jar into the lined colander or mesh strainer and allow the Tepache liquid to drip down into the bowl. (Do not discard the rind. See Recipe Notes.) Once the Tepache stops dripping, decant it into a bottle and place it in the fridge to chill.
- Once chilled, enjoy the Tepache straight up or poured over ice. Tepache is best consumed within three days of making it.
Video
Notes
Save the pineapple's top (greens removed), bottom, and used rind to make Pineapple Scrap Vinegar: https://marysnest.com/how-to-make-fruit-scrap-vinegar-with-pineapple-rinds/
Find this recipe and video at https://marysnest.com/how-to-make-tepache/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
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