Pineapple Tepache With Variations Recipes

Steps:

• Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
• Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
• Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

Steps:

• Wash and remove the pineapple crown. Carefully remove the rind and set aside. Cut one 1/2-inch slice of pineapple and set it aside for this recipe. Reserve remaining pineapple for a different use.
• Place the pineapple rind in a large pot with water, brown sugar, apple slices, and cinnamon over medium-high heat; bring to a boil. Boil for about 15 minutes. Turn off heat and allow mixture to cool to room temperature, about 30 minutes.
• Add pineapple slice, cover, and allow to sit at room temperature until tepache has fermented to the desired degree, about 36 hours.
• Strain tepache though a sieve in order to remove solids and store drink covered in the refrigerator.

Steps:

• In a small pot, toast the whole spices over high heat, stirring constantly, until fragrant, 1-2 minutes. Add the water, sugar, and salt and bring to a boil. Once the sugar is mostly dissolved, remove from the heat and let cool to lukewarm.
• Place the pineapple rinds in a large vessel such as a pitcher, a deep clay pot, or a jug. Pour the spiced sugar syrup over the rinds and add more water until the rinds are completely covered. Cover the vessel opening with cheesecloth-you can tie it in place with twine-and allow to ferment at room temperature until there is foam on the surface and the texture of the liquid is slightly viscous, 2-4 days. Stir once a day.
• Strain (discard the solids). Add the chia seeds if using, stirring occasionally for 15 minutes to avoid clumping, and then refrigerate for at least 1 hour and up to 1 week. You can adjust the sweetness up or down by adding more water or more sugar.
• Serve over plenty of ice.