This recipe is inspired by Brad Leone from Bon Appétit (I’m a huge fan of his series by the way). His tepache is good but I made a few extra changes to make it better. I added more spices such as cloves, coriander seeds (to enhance the sweetness of the tepache), and the black peppercorn which gives it a little kick of spiciness. I also added a mix of brown and palm sugar to give it a dark color and a more tropical taste. It may seem a ton of sugar, but over time, the yeast outside of the pineapple will eat the sugars and pineapple juices which it gives it a carbonated, beer type flavour (SCIENCE!). It’s so simple: just put all ingredients in the fermentation jar and wait. Make sure you burp it once or twice everyday (burping is a term in fermentation when we open the lid to let all the gasses out). If you don’t burp it, all the gasses will build up and it may explode.
- 1 pineapple, core removed, chopped
- 1 cup brown sugar
- 1 cup palm sugar
- 1 medium size ginger, crushed
- 2 tablespoons, coriander seeds, crushed
- 1 tablespoon cloves
- 1 cinnamon stick
- 1 tablespoon black peppercorn, crushed
- Optional: 1 chili pepper, sliced
- Throw all ingredients in a large, 1 gallon fermentation-grade jar. Fill up the jar halfway with warm water and mix until all the sugars are dissolved. Fill the remainder of jar with water.
- Burp the tepache once or twice everyday by opening the lid. Do this for 2-3 days.
- Using a large pot and strainer, strain the tepache. Pour the tepache into a fermentation-grade bottle and let it ferment for another 2 days.
- Store in fridge until ready to use
This can be stored in the fridge for a week