If you’re in the thick of an Indian Summer like us, you definitely need to know how to make tepache de pina, or pineapple tepache.
Instead of lamenting the lingering heat, we’re taking full advantage and making summery pickles and ferments using pineapples, like the Pineapple-Pickled Jicama we made last week.
We don’t like throwing away food scraps, so we fermented the leftover pineapple rinds with cloves, star anise, cinnamon sticks and brown sugar to make a fizzy, sweet and slightly tangy concoction that’s refreshing on hot October days (haha!).
Super simple to make, tepache mixes very well with our homemade fruit syrups or into vodka, rum & tequila cocktails.
So, next time you use pineapple for a recipe, just throw the scraps into a jar with some sugar and spices and ferment it!
|Prep Time:||5 min|
2. Add pineapple scraps & spices to jar.
3. Pour sugar water into the jar, leaving about 1-2 inches of head space. (Water should be room temperature or cooler)
4. Secure paper towel or airlock over mouth of jar and leave at room temperature to ferement.
5. Tepache will be ready in 4-7 days, taste once a day after day 4. It should be slightly sweeter than what you want the final drink to taste like.
6. Once the desired flavor is attained, strain into swing top bottle and seal for 2 more days. (This step is optional but will make it carbonated)
7. Chill and Enjoy!
* 1 pint of filtered or spring water
* 1 cup light brown sugar
* 2 cinnamon sticks
* 4 cloves
* 1 star anise