EASY Fermented Drink: Pineapple TEPACHE 🍍

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 of the pineapple.

Slice off the peel from around the perimeter of the pineapple, saving the pineapple to eat later.

Toss the core into compost.

Add 1 cup of piloncillo (or brown sugar) to the peels.

Add cinnamon sticks (or cloves) as desired.

Top up with water and shake the mixture.

Cover the fermenter with a kitchen towel or napkin and secure it with a rubber band.

Let it sit at room temperature, out of direct light, for 3-5 days.

Check daily to taste; ferment less for sweetness, more for funkiness.

Scoop out any foam if desired, but it's not necessary.

After 3-5 days, strain out the rinds and spices to bottle the liquid.

Use swing top bottles or kombucha bottles for bottling.

Let the bottles sit on the counter for 1-2 weeks to carbonate.

After 1-2 weeks, refrigerate for a few hours before drinking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary