How to Make TEPACHE - An Anti-Inflammatory Fermented Pineapple Drink Rich in Probiotics

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baker's yeast

Sourdough starter can add more flavor.

Cut off the top and bottom of the pineapple, discarding the greens.

Cut the pineapple rind off, working your way around the fruit.

Slice the pineapple fruit and set aside for later use.

Cut the pineapple core in half and then into smaller pieces.

Divide the pineapple rind and core into two separate piles for two half-gallon jars.

Cut the rind into one to two inch chunks.

Place the cut rind and core into the jars.

Add two cinnamon sticks to each half-gallon jar (or one if using a gallon jar).

Add a quarter cup of unrefined sugar to each half-gallon jar (or half a cup for a gallon jar).

Add four cups of spring water to each half-gallon jar (or eight cups for a gallon jar).

Stir the mixture with the handle of a clean wooden spoon until the sugar is dissolved.

Tighten the lids on the jars until fingertip tight, not overly tight.

Place the jars in a cozy spot in the kitchen, out of direct sunlight.

Leave the jars at room temperature for 2-3 days, checking for fizziness and bubbles.

Once bubbling and foamy, strain the liquid from the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary