Fermented Pineapple Drink Recipes
PINEAPPLE TEPACHE (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Combine the water and piloncillo or brown sugar in a pot or 2-quart mason jar. Stir to dissolve the sugar. If you are using piloncillo, it will take longer to dissolve; stir the water occasionally with a wooden spoon and break the piloncillo up as it softens.
- Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
- Peel your pineapple on a cutting board. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips-or use your favorite method, as long as you end up with a peeled pineapple.
- Place the pieces of peel into the pot. Add the stick of cinnamon.
- Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
- Add the core, whole or in chunks, to the pot and stir.
- Cover the pot with a dish towel, and set it on the kitchen counter at room temperature-it should be easily accessible but also out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, to ensure a successful fermentation.
- After 24 to 36 hours, check your tepache. If you see a bit of frothy white foam on the surface of the water, it's fermenting. You can drink it as is, or let it continue to brew another day or so. If you do not see any white froth, cover the pot again and check it after another 24 hours; the time necessary for fermentation will vary according to the room temperature, ripeness of the pineapple, and other factors.
- Once your tepache has reached the desired level of fermentation, strain out, and discard all the solids.
- Transfer the liquid to a pitcher and refrigerate.
- Before serving, take a test drink. Add more water or sugar to taste; it's not uncommon to dilute with more water.
- Serve over ice, if desired. Enjoy.
Nutrition Facts : Calories 122 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 28 g, Fat 0 g, ServingSize 1-2 gallons (serves up to 31), UnsaturatedFat 0 g
PINEAPPLE GINGER SODA RECIPE
Steps:
- In a large pitcher with a spout, pour the pineapple juice.
- Mix in the ginger juice a little at a time, and taste until you like it. If you accidentally add too much ginger, you can add more pineapple juice or dilute with some water. Work slowly and carefully!
- Add the ¼ cup ginger bug, mix well
- Pour into tightly lidded jars. Leave at least an inch of space in a mason jar, 3-4 inches in a flip-top. Close and let it ferment for 1-3 days.
- Check daily, and move to fridge once fizzy. Mine is always super fizzy in less than one!
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
TEPACHE RECIPE (PINEAPPLE BEER)
Tepache is a fermented and fizzy drink made from pineapple peels. The result is an effervescent, fresh, and slightly acidic drink with a good pineapple taste and hints of caramel. A real thirst-quenching delight, adding sunshine to our glass!
Provided by Véronique Boyer
Number Of Ingredients 7
Steps:
- Rinse the pineapple roughly. Cut off the stem and the head and dispose of in compost.
- Cut the pineapple skin into large sections. Set aside. Separate the flesh from the core, and save the pineapple flesh for another recipe.
- Put the pineapple skin and core in the jar. Add sugar and spices, then cover with water up to about 5 cm (2 inches) from the rim.
- Using a wooden spoon, stir well until the sugar is dissolved.
- Close the jar with the lid.
- Let it ferment for 2 to 5 days. Shake the jar daily or stir with a wooden spoon.
- When bubbles appear and you like the taste, strain the tepache to remove the pineapple and spices.
- Bottle the tepache in pressure-resistant bottles. Let sit at room temperature for a day or two, or until the fizz is to your liking. Be careful, tepache is known to be explosive!
- Refrigerate for a few hours before drinking it chilled, on ice, with a splash of rum or in your favourite piña colada recipe!
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2017-05-22 Tepache is a fermented pineapple drink popular in Mexico. Slightly effervescent, tepache is refreshing and cider-like with a sweet pineapple aftertaste. It is made using water, sugar and pineapple (whole or just the rind). Tepache is a wild ferment- the yeast and bacteria naturally present on the pineapple …
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Reviews 4Published 2018-05-13Estimated Reading Time 5 mins
- Kombucha. Kombucha is a fermented, slightly alcoholic, sweetened black or green tea drink. It was once known as ‘Elixir of Long Life’ because of its health benefits.
- Root Beer. Root beer a traditional North American fermented drink which can be either alcoholic or not. It’s made with fermented sassafras bark or sarsaparilla.
- Kefir. Kefir is a delicious fermented milk drink which was discovered by shepherds living on the slopes of the North Caucasus Mountains in Russia. Kefir stands halfway between thick milk and drinking yogurt and has tangy and refreshing flavour.
- Water Kefir. The true stars of water kefir are kefir grains, like those in milk kefir. However, this time grains are used to ferment water, sugar, and different aromas to produce a sparkling and refreshing drink.
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- Sima. Sima is the Finnish version of fermented lemonade made with brown sugar and raisins. Sima is a traditional drink made to celebrate the arrival of spring.
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- Cut the head off of the pineapple and discard it. Wash pineapple thoroughly ensuring that any dirt particles or bugs are removed. Cut the pineapple in chunks keeping the skin on.
- Add pineapple and cover mouth of the glass jar with the cheesecloth or tea towel and secure it with a rubber band.
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- Cut: Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.
- Assemble: Add sugar (or piloncillo) and 1 cup of the water to a clean, large glass or ceramic jar, stirring well to dissolve sugar. Add optional flavors and cover with pineapple rinds, then add remaining water. Submerge all ingredients in the liquid to prevent mold by weighing it down using either a glass, ladle spoon, or fermentation weight.
- Ferment: Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. Set somewhere dark and room temperature (ideally 75-80°F, 24-26°C), letting it ferment for 1 to 3 days.
- Drink or Bottle: The tepache is finished when you see many small bubbles on top and it tastes how you want it to (test by drawing some out with a paper straw, using your finger to keep the tepache in the straw). Either refrigerate and drink the tepache as is, or carbonate it in the second fermentation.
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- In a large glass container combine the water, sugar, cinnamon stick, and cloves, and stir until the sugar dissolves. Add the pineapple peel and core and stir.
- Place a small glass cup or bowl on top of the pineapple pieces to weigh them down and keep them submerged, being mindful that the weight isn't so large that the surface of the water is completely covered (air needs to get in for the pineapple to produce yeast and ferment.)
- Cover the container with a few layers of cheesecloth, a flour sack towel, or any breathable cotton fabric or towel. If you’re concerned about bugs or fruit flies, use a piece of string to secure the cloth around the container.
- Leave the tepache on the counter for 24-72 hours to ferment, checking every half a day or so for progress. If it is very warm and/or you don’t have AC, check the tepache after 12 hours as it may ferment more quickly. Once the tepache begins to form tiny white bubbles/foam, it has begun to ferment. At this point, you can start tasting your tepache. I like to use a reusable straw to taste-- I lower the straw into the tepache about an inch, and place my finger over the exposed opening of the straw to trap a sample inside. The longer the tepache ferments, the fizzier, yeastier, and less sweet it will become. If the tepache ferments too long, it will turn sour like vinegar.
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- Place pineapple scraps, sugar and water in a roughly 1/2 gallon jar. Weight down the solids to keep them subemerged, allow to ferment for 3 days.
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- Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
- In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
- Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
- And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
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- Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
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- Put water, sugar, and honey in a bowl and whisk until all ingredients are thoroughly mixed together.
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- Prepping peel: Wash the pineapple peel with running water. Place the pineapple peel in a pitcher big enough to fit the water and the peel, add the water. Cover and leave on the kitchen counter overnight, you should see some tiny bubbles on the surface.
- Fermenting: Refrigerate for 3 to 4 days, or until you notice bubbles stuck to the sides of the pitcher. It should smell fruity, and a bit vinegary, but should have no foul odor.
- Serving: Strain and pour the liquid into another clean pitcher. Add sugar or sweetener to taste, Add ice, and frozen pineapple cubes (optional).
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