{"id":21276,"date":"2019-05-09T14:34:19","date_gmt":"2019-05-09T21:34:19","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=21276"},"modified":"2020-10-23T09:31:01","modified_gmt":"2020-10-23T16:31:01","slug":"tepache","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/tepache\/","title":{"rendered":"Tepache de Pi\u00f1a"},"content":{"rendered":"\n
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Vibrant and tart with the flavor of pineapple, and infused with sweet cinnamon and star anise, tepache<\/strong> is a traditional fermented drink<\/a> from Mexico. To make it, you'll need a pineapple, unrefined sugar like piloncillo or jaggery, spices, and a jar. After making this tepache recipe, let it culture at room temperature, and you'll have a vibrant sweet-tart, slightly effervescent drink in a few days.<\/p>\n<\/div><\/div>\n\n\n\n

\"Tepache<\/figure>\n\n\n\n

What is tepache?<\/h2>\n\n\n\n

Tepache is a fermented soft drink native to pre-hispanic Mexico (1). In addition, brewers traditionally made it with corn. But now, contemporary brewers typically use pineapple, cane sugar, and spices. <\/p>\n\n\n\n

Tepache's flavor is vibrantly sweet and tart. Further, cinnamon and star anise infuse some tepache recipes with a distinct, sweet-spicy aroma. <\/p>\n\n\n\n

Unrefined cane sugar also gives the drink a distinct floral note with mineral undertones. Occasionally, brewers will add water kefir<\/a> (also known as tibicos) to the brew to kickstart fermentation. Using a starter helps it to brew faster.<\/p>\n\n\n\n

These ingredients ferment at room temperature for 1 to 3 days. Hot, tropical temperatures allow the drink to ferment faster, while colder temperatures slow the fermentation process.<\/p>\n\n\n\n

Tepache is usually served only lightly fermented as a soft drink, and even young children drink and enjoy it. However, some brewers ferment the drink for a longer period to produce an alcoholic version. And when you let it ferment for a month or longer, it will turn into pineapple vinegar. When you ferment the drink for a short period of time, it will have a very low alcohol content - similar to kombucha<\/a>.<\/p>\n\n\n\n

Is it good for you?<\/h2>\n\n\n\n

Like most fermented drinks and foods, tepache is rich in beneficial bacteria and probiotics as well as beneficial acids. Pineapple is a good source of enzymes and is rich in vitamin C. <\/p>\n\n\n\n

Gut Health and Tepache<\/h3>\n\n\n\n

As a wild-fermented drink, specific cultures will vary from batch to batch and brewer to brewer. Most tepache recipes will contain lactic acid-producing bacteria including lactobacillus lactis, which is also found in buttermilk and cheese (2). <\/p>\n\n\n\n

Most tepache brews will also contain beneficial yeasts like saccharomyces boulardii(3) which is associated with increased enzymatic activity and better nutrient delivery in the gut (4). It also plays a role in supporting gut health and the restoration of the gut barrier, so shows promise in addressing conditions related to leaky gut (5).<\/p>\n\n\n\n

Vitamins, Minerals, and Enzymes<\/h3>\n\n\n\n

Pineapple contains a good amount of vitamin C, thiamin, and manganese. It's also rich in various food enzymes, like bromelain, which may help to support digestion.<\/p>\n\n\n\n

During fermentation, beneficial bacteria and wild yeast consume sugars and produce beneficial acids and B vitamins. But even though tepache is fermented, it still tastes sweet. And that means there's still plenty of sugar remaining in your brew. So drink small amounts, and people prone to blood sugar imbalance may wish to skip this drink in favor of fermented vegetables<\/a>.<\/p>\n\n\n\n

How to Make Tepache<\/h2>\n\n\n\n

Most tepache recipes need only pineapple and unrefined sugar. But you can also add spices. And water kefir<\/a> will give your brew a boost so it cultures faster.<\/p>\n\n\n\n

Slice your pineapple peel, and reserve the fruit for another purpose.<\/p>\n\n\n\n

Then warm a bit of unrefined sugar with water. Artisan producers make unrefined cane sugars like piloncillo and jaggery the traditional way, by boiling sugar cane juice into a fine syrup. Then they beat it as it crystallizes. The result is that it has a rich flavor and plenty of residual minerals.<\/p>\n\n\n\n

Pour the sugar water over the pineapple peel. Drop in the spices. And then cover it with more water. Next, allow it to ferment for a few days, until lightly sweet, pleasantly tart, and faintly effervescent.<\/p>\n\n\n\n

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How to Serve Tepache<\/h2>\n\n\n\n

Tepache is delicious served over ice on a hot afternoon. You can dilute it with sparkling mineral water if you like, and it's also delicious with a shot of rum added to the glass for a light cocktail.<\/p>\n\n\n\n

It pairs nicely with chips and fermented salsa<\/a> for a light afternoon appetizer or served alongside lime soup<\/a> at mealtime.<\/p>\n<\/div><\/div>\n\n\n

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<\/div>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n\t\n\t\n\n\t
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4.8<\/span> from 14<\/span> votes<\/div><\/div>\n
8<\/span> servings (2 quarts)<\/span><\/span><\/div>\n\n\n<\/div>\n

Tepache de Pi\u00f1a Recipe<\/h2>\n
Robust with the vibrant sweet-tart flavor of fresh pineapple and gently perfumed with cinnamon and star anise, tepache is a flavor-forward, gently effervescent drink. A short fermentation of only a few days gives this thirst-quenching drink a light effervescence and striking, dynamic flavor. Since tepache takes a few days to ferment, plan ahead.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 days<\/span><\/span> d<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>