How to make Tepache #tepache #foodwaste #foodscraps

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.

Put the pineapple skins into a jar.

Slice one knob of ginger and place it inside the jar.

Add one cinnamon stick to the jar.

Add brown sugar to the jar as a substitute for peel on co.

Top off the jar with water.

Mix the contents to dissolve the sugar.

Ensure all pieces of pineapple are submerged to prevent molding.

Cover the jar with a towel secured with an elastic band to allow breathing during fermentation.

Place the jar in a closet for three to five days to ferment.

After five days, check for bubbles and foam indicating fermentation is ready.

Strain the mixture and discard the solids into a compost bin.

Pour the strained liquid into easy bottles for second fermentation.

Store the bottles in the basement for about three days for carbonation.

Save two inches of the liquid for a second batch, adding half a cup of sugar and filling with water again.

Ferment the second batch for two to three days, keeping an eye on it.

After the second fermentation, refrigerate before opening to avoid overflow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary