Probiotic Pineapple Tepache
This is a Mexican fermented pineapple drink that is fresh, full of probiotics, and slightly fizzy. I especially love this drink because it uses the pineapple skins and center that usually go to waste, and it always makes me happy to use every part of a fruit.
Normally, it is made with piloncillo, which is an unrefined, caramel-like sugar, but I did not have any on hand, so I just used white sugar resulting in a more clear liquid in contrast to the dark liquid you would normally see in traditional tepache. It was very delicious and makes a perfect drink to go with your next Mexican dinner night.
Ingredients
skins and core from 1 large pineapple
1 inch knob of fresh ginger
2 star anise
2 sticks cinnamon (preferably Mexican cinnamon)
8 cloves
2 cardamom pod
1 tsp vanilla bean paste
½ cup sugar or 1 piloncillo
½ a lemon (sliced)
½ an orange (sliced)
Method
Cut the pineapple peels and core into bite sized blocks. Cut the ginger into slices.
If using piloncillo, grate it down so it is like sugar, then add it so that it will dissolve easily.
Add all of the ingredients to a large 5 liter jug/ jar, or alternatively, divide the ingredients over multiple smaller jars if you don’t have a big jug.
Add water to the top of the jug/jar and give it a good stir to mix everything well.
Cover the jug/jars with a kitchen towel or piece of cheese cloth and secure it with an elastic band so that bugs can’t get inside.
Leave the drink to ferment between 4-7 days on your countertop. How long depends on how hot it is where you are. You will know it is ready when there are lots of little bubbles.
Strain the drink to get all of the fruit and spices out and pour the liquid into a swing top glass bottle, leaving an inch or two of headspace.
Allow it to ferment again on your countertop for 1-3 days.
Give it a pop and be ready for it potentially spilling over with foam from the carbonation. Pour over ice and it is ready. Enjoy!