Half an Hour to Cooking Tasty Tepache experiment - fermented pineapple drink
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To cook an extraordinary Tepache experiment - fermented pineapple drink, here are the materials needed:
- Provide 200 g of raw sugar.
- You need of Pineapple offcuts.
- You need of Water.
- Provide 5 of cloves.
- Use 4 of star anise.
After preparing the ingridients, next you are good to prepare your appetizing Tepache experiment - fermented pineapple drink by following the procedures on this section:
- Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving.
- Add the pineapple offcuts. Not the stalk thing tho. Leave that..
- Add the cloves and anise, then top off with water. Leave a couple of CM free at the top..
- Cover it with a porous top and leave for 3 days. This is as far as I have got for now. I’ll come back once I have tasted it 😀.
- Ok so it took around 5 days at room temp, then I strained and bottled it. After bottling I left it on the counter for 2 days to carbonate a bit. Tastes very nice! Refreshing, lightly sparkling. Still a little sweet but that’s ok! Would do it again..
You get plenty of pineapple flavor with the earthy funk of fermentation that you could compare to a sour style beer if you've ever tasted one. This fermented pineapple drink is made from the peels of the pineapple (the part we would typically throw away!). Pineapple is a sugary-sweet when fully ripe, so it lends itself well to fermentation. We first learned about Tepache in Mexico and there are variations all throughout Central and South America. One of the most refreshing beverages in existence is tepache de piña, a slightly fermented drink made from fresh pineapple peel and core plus brown sugar.
Recipe : Tepache experiment - fermented pineapple drink
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