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Darren Robertson
@darrenrobertsonfood

83,662 followers

How to make Tepache An epic fermented drink, originating from pre Hispanic Mexico. I had my first taste from a market stall in Oaxaca on a steaming hot day on a “research” trip with @threeblueducks. It’s delicious, really is easy to make, no Scoby needed. You can actually make it with just the core and skins if you like. Often I’ll add other goods such as cloves, ginger, turmeric, honey, different sugars etc. This is the base recipe I use… 1 ripe pineapple 2lt filter water 160 caster sugar 60g brown sugar A small stick of cinnamon Boil water and sugar, add the cinnamon leave to cool. Remove stalk from the pineapple. Rough chop the pineapple, add to the cool, sugar water. Leave to ferment for 4 - 7 days. Ether jar with cheese cloth or in this case a large vessel with a lid. I stir every day or two to make sure everything is submerged. When happy with the flovour, strain into 1lt bottles. leaving a 4 in gap) and store at 5 degrees. Leave at room temp for a day or two if you want extra carbonation. Take care when opening. (I love it super fizzy, so open over the sink) 🍍🍍🍍 I made a 10 lt batch in the vid as I love the stuff! Same method… Tepache (BIG BATCH) 5 really ripe large pineapples 10lt water (has to be filtered or boiled and cooled to allow fermentation) 800g caster or raw sugar 300g dark brown sugar 2 sticks cinnamon #ferments #tepache #pineapple #wastefree #fermenteddrinks #alive #Mexico #fizz