Pineapple Tepache

Tepache helps in restoring intestinal flora when consumed before meals, due to its high probiotic content. It has vitamin C, contains antioxidants, and is at the same time, a diuretic.

Add ginger, turmeric, tamarind, lemon grass, and even a slice of chilli to cut through the sweet and sour flavour..

1 Pineapple 400g Coconut or Light Brown Sugar Filtered Water 2 x 1.5L Kilner Jars, sterilised 2 x Square Muslin String or Elastic Band

Peel the pineapple and discard the top and bottom.

Roughly chop the rind into pieces.

Cut the flesh into 1 inch cubes.

Dissolve the sugar in a small amount of water and place with the pineapple, which should be disrtibuted evenly across two Kilner Jars.

Top up with the filtered water and cover with the muslin and fixed with an elastic band.

Store in a dark room for 3 days.

When ready, strain and use the fermented pineapple pieces in smoothies, salads, or in with your breakfast bowl. 

With the strained alcohol, decant into bottles and store in a dark place for 2 more days to carbonate.

INGREDIENTS

• Pineapple

• Coconut

• Light Brown Sugar

• Filtered Water