TEPACHE // This my friends, is a traditional Aztec Mexican fermented pineapple drink. Some call it Mexican beer, a friend of Pulque, the fermented maguey drink. Tepache is made with just purified water and organic sugar. I’m leaving it to sit for a few days before I drink this refreshing brew that is full of those friendly bacteria that I’m so fond of.
What you'll need:
· A fresh whole organic pineapple
· 1 cup of brown sugar
· Filtered water
· A half-gallon jar
What to do:
· Don't wash the pineapple. You can give it a rinse but the yeast that lives on the pineapple is what makes this drink happen.
· Cut the rind and hold on to it. Keep the bottom as well.
· Eat the meat or save if for another dish. Eating pineapple reduces stress, eases digestion, prevents cancer, strengthens bones, and helps treat the common cold.
· Add 1 cup of brown sugar to the jar. Boil 1 cup of water and add it to the jar so that the sugar dissolves. Let it cool down.
· Once the sugar has cooled down, place the rinds the jar, and then fill the rest of the jar with filtered water leaving an inch from the opening.
· Cover with a handkerchief, old t-shirt or cheesecloth and secure it with a rubber band.
· Leave it out of sunlight for a couple days and start to check for bubbles. This is when you can begin to taste it.
· At this point, you can strain it at any time but you can also wait a couple more days if you want it fizzy.
At this point add some chili and lime for extra punch!
Don’t like it? Leave it for a week and you get pineapple vinegar!
Happy Fermenting & Viva la Raza!