Spiced Pineapple Tepache
The fermentation process not only helps keep your gut healthy, but it also boosts the vitamin content of the fruit!
Since we already have a classic Tepache de piña recipe in our Fermentation Guide, here is a fun variation, with a ginger and clove infused version that is super warm and comforting.
Prep time: 20 min
Total time: 24h - 36h
Yield: 4 servings
Special equipment: A large glass jar; a cover for jar; a fine mesh strainer; glass bottles with lid for storage.
Instructions
7 stepsCarefully peel your pineapple and cut out the fibrous core. You can use the pineapple rinds for this recipe. You can reserve the flesh for other uses, if desired, or include in the tepache fermentation.
To a large jar, add the pineapple rinds, the stick of cinnamon, cloves, and ginger slices.
Cover the pot with a dish towel, and place in a room temperature spot to ferment for 24 to 36 hours. The fermentation time will vary according to temperature, ripeness of the pineapple, and more factors, so check on this mixture from time to time.
Once ready, strain out the liquid, and discard all the solids.
Transfer the spiced tepache to a bottle, and refrigerate for up to a week.
Recipe Notes
Additional information:
- Typically, tepache requires a raw form of sugar cane, called piloncillo, that needs to be boiled down into a cone mold. Since it’s not so widely available, we’re using brown sugar, which, while not exactly the same, also does a good job here.
