DIY Tepache
If you're looking for a refreshing, eco-friendly way to reduce food waste while trying something new, tepache is the perfect drink to make at home. This delicious Mexican beverage is traditionally made from pineapple peels, making it not only tasty but a brilliant way to reuse what would normally go to waste.
What is Tepache?
Tepache is a fermented Mexican drink with a mild sweetness and natural fizz, often compared to pineapple beer or a lighter version of kombucha. It's made using the peels of a pineapple, sugar (or piloncillo, a type of unrefined cane sugar traditionally used in Mexico), and a few aromatic spices. The fermentation process brings out a tangy, slightly effervescent flavor that’s not only refreshing but also packed with beneficial probiotics!
Why Tepache is Great for Reducing Waste
Pineapple peels are often discarded, but they are rich in natural yeast and bacteria that are essential for fermentation. By repurposing the skins to make tepache, you're making the most of every part of the fruit, reducing food waste, and minimizing your environmental footprint. And with the right ingredients, the process is simple and rewarding.
Making your own tepache is not only a great way to reduce waste but also a fantastic way to avoid store-bought drinks that come in plastic bottles, contributing to a more sustainable, zero-waste lifestyle.
How to Make Tepache at Home
Here’s how you can make your own tepache using simple ingredients you probably already have in your kitchen.
Ingredients:
1 large glass vessel (holds 2 liters)
Piloncillo (or ½ cup brown sugar if piloncillo isn’t available)
Fresh ginger slices
1 cinnamon stick (cinnamon powder won’t work)
Cloves (optional, for extra spice)
Skins of 1 pineapple (just the peels!)
Cold water
Instructions:
Prepare the Pineapple Skins: Use the peels from one pineapple. Be sure to only rinse the skins with cold water. Don’t wash them with soap or hot water, as the natural yeast and bacteria on the skins are essential for fermentation.
Add Aromatics: To flavor the tepache, add ginger slices, a cinnamon stick, and cloves. These will infuse your drink with warm, spicy undertones.
Sweeten with Sugar: Traditionally, piloncillo is used, but since it can be hard to find, you can substitute it with sugar or brown sugar. Sugar is crucial here, as it fuels the fermentation process. Add about ½ cup.
Fill with Cold Water: Add cold water to the glass vessel, enough to cover the pineapple peels and the spices. Avoid using hot water, as it can kill the natural yeast.
Let it Ferment: Cover the vessel with a breathable cloth (like cheesecloth or a clean dish towel) and leave it at room temperature. Depending on the climate, the fermentation process takes about 5 days. In colder weather, it can take up to 10 days.
Daily Care: Each day, push the pineapple peels down into the liquid to ensure they remain submerged. This helps the fermentation stay active.
Strain and Bottle: Once the fermentation process is complete, strain the liquid and pour it into fermentation-safe bottles, like EZ bottles. These bottles are designed to withstand pressure as the drink continues to ferment.
Second Fermentation: Let the bottled tepache sit at room temperature for another 2-3 days. This will enhance the natural carbonation, giving it that refreshing fizz.
Enjoy!: When you open the bottle, you’ll notice the natural bubbles. Tepache has a slightly tangy, mildly sweet flavor that some say is similar to pineapple beer. It's a perfect alternative if you enjoy kombucha and want something homemade.
The Environmental Impact
Tepache is a great example of how traditional, homegrown practices can have a positive impact on the environment. By using pineapple peels that would otherwise end up in the trash, you’re reducing food waste and creating something delicious. Plus, making your own fermented drinks at home allows you to avoid plastic bottles, further cutting down on waste.
With every batch of tepache, you're taking a small step toward sustainability, helping the planet by reducing food and plastic waste. 🍍🌎
