Tepache
Tepache is a traditional, fermented Mexican beverage made with pineapple and spices. Move over kombucha.
This recipe is adapted from My Mexico Kitchen's recipe for Tepache. If you do not have panela or piloncillo, substitute with brown sugar.
Ingredients
1 ripe pineapple
1 cinnamon stick
8 cloves
2 piloncillos, or substitute 1 cup of brown sugar
1/2 cup dried hibiscus
Serves 8
Directions
Remove the skins of the pineapple. Cut in half. Then, slice one half into quarters.
Combine the piloncillo, spices and hibiscus with the pineapple skins and half of the flesh. Add to a sanitized jar. You can sanitize a jar by running it through a sanitizing cycle in your dishwasher or dipping into a hot water bath for 30 seconds.
Cover with two quarts of water. Do not seal the jar off. Lay a clean piece of cheese cloth or towel over the opening and tie off. Leave on your counter for 24-48 hours. Maximum time would be 72 hours, otherwise you may create pineapple vinegar.
Strain the solids from the liquid. Serve over ice and top with sparkling water. You don't need to do this but I enjoy the extra carbonation.
If you have time or tenacity, you can do a second fermentation. After you strain the liquid, place into a glass bottle with a swing top. Or, if you're really cool, use an airlock cap. Allow the mixture to sit in the bottle for another 12-24 hours. Make sure to 'burp' every 8 hours in order to avoid explosions. This happened to me recently so I am extremely cautious now. Once you have reached the appropriate level of carbonation, put it in the fridge to slow down the fermentation. Once chilled, enjoy your pineapple beer!