This recipe has been pulling on my brain strings for quite a while now and I am happy to say that everything finally got together and here it is.. for you and your family to also enjoy!
What on earth is Tepache!?
Tepache is a popular drink of Mexican origin made from lightly fermented pineapple, spices, sugar, and usually beer but we’ll be using ready made water kefir for this recipe. This is the perfect cold beverages for a hot summery day, Tepache is refreshing while still being complex and really brings the party to the taste buds!
The traditional way of making Tepache is by using a sugar called piloncillo. Now, Piloncillo is an unrefined Mexican sugar that is made from cane sugar made from boiling and evaporating cane juice. They are usually available in cone shapes on Mexican markets. I don’t know where to find these piloncillo cones and made use of dark brown sugar.
You can wash or lightly scrub your pineapple peel before cutting it but if you have an organic pineapple a scrubbing will not be necessary.
Not only is Pineapples great for meat tenderizing but when consumed it is also be great for eyesight, bone strength, Anti inflammatory benefits and even help with blood clot reduction! you can read further about the benefits here.
“What I love most about fermentation and this recipe in particular is that you can make something delicious from scraps, the pineapple peel, the parts and pieces that you would usually throw out. “
- The peel of one pineapple (or whole pineapple if you want)
- 1 Cinnamon Stick (5-10 cm)
- 3 Cloves
- 1/2 cup of dark sugar
- 2 liters of finished water kefir
- Peel 1 pineapple – eat the insides or use it in this recipe
- cube the pineapple peel
- add the pineapple peel, cloves and 1/2 cup of dark sugar to the finished water kefir.
- Close it up in a airtight bottle or jar
- leave it to ferment for 2-3 days at room temperature.
- Refrigerate and serve chilled or over ice.
- Enjoy & share with family & friends!
Like it or love it – let me know on FB or leave a comment below 🙂