BeveragesFermenting Pineapple Peels and Cores to Make Tepache

Fermenting Pineapple Peels and Cores to Make Tepache

When pineapples are on sale does your family eat a few of them. If you do eat a few fresh pineapple when they are in season check out this recipe tutorial for fermenting pineapple peels and core to Tepache.

Have you always wanted to try a new drink? Then, it’s probably time to get a sip of tepache.
Food Republic defines tepache is a type of Mexican pedestrian drink made through fermenting rinds of pineapple with sugar, water, and spices, usually the combination of cinnamon, allspice, and cloves.

Fermenting Pineapple Peels and Cores to Make Tepache

Traditionally, the sugar is piloncillo, a raw whole cane sugar adding a touch of smoke and caramel. Piloncillo is raw cane juice that is reduced down to make a thick syrup, then poured into cone shaped molds to dry. It is less processed than the brwn sugar we use and has a delicious almost rum flavor. To Use it you can either use a grater to grate off the amount you need of use a hefty knife to cut off a chunk and then chop it finely.

Tepache is low alcohol and low fuss, with just around 2% ABC. It has a distinct zippy and funky flavor and slightly effervescent. Depending on who serves it, this can be ladled from a plastic drum of 30 gallons at a taqueria or tied up inside a plastic bag from the street cart.

This is served in craft cocktails in the US since 2% ABC is only the beginning.
Why is tepache added to cocktails?
With tepache being traditionally homebrewed, it just means that its recipe is very much open to different interpretations. Tepache, for the craft mixologists, means experimentation.

This is among those things where you can easily add anything you wish to, allspice, herb, or whatever comes to your mind. In Mexico, they often add tobacco for a touch of smokiness and astringency. Szechuan peppercorns can add a tad of numbness and astringency that tobacco normally does.

Beer can also be added to start the fermentation of tepache but this also happens to be a tasty way of finishing it.
Tepache is a very sensible substitute at the most practical level. This almost serves as a great substitute for the simple syrup added to a cocktail and has a touch of acidity at the same time.

But, if you want to make tepache yourself, you can also do so by following the steps shared by Practical Self Reliance. All you need are pineapple scraps and you can enjoy the zesty and fruity tepache.

Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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