Pineapple tepache

Tepache is a probiotic drink made of pineapple. You can also do it with other fruits like apples, pears, berrie, grapes etc. For other fruits make sure you add a piece of ginger, which will act as ginger bug and hasten the fermentation process. The fermentation process and bottling should be done in glass jars same as kombucha and kefir. You may use metal or plastic for straining purpose. 

Ingredients :

Pineapple : 1 big (skin and core)

Jaggery/ sugar : 1 cup 

Potable water : 1 litre

Cloves : 5 - 6

Cinnamon : 2- 3 sticks 

Procedure :

Wash the pineapple thoroughly and either cut out the skin or scoop the flesh out from halved pineapple depending on what you want to do with the pulp. Here we need only the skin and core.

Take potable (drinking) water or boil the water and add jaggery or sugar to it. Drop in the spices and allow it to cool down. 

Place the skin and core of the pineapple in a glass jar and pour the jaggery water into it.

Cover the neck of the jar with a cloth and secure it with a twine or loosely screw the the jar lid over it. Set it on the counter top at room temperature for 2 to 3 days and let it ferment. Stir it with a spoon every 8 to 12 hours so that there is no chance of any mold formation. 

This is after 12 hours. 

After the first fermentation is done (2 or 3 days) strain the liquid into a pot using a strainer and cheese cloth.

(I do the first fermentation for 2 days and separate the fermented liquid from the skins by straining it. Store the liquid into glass bottles/ jar. Then put the skins back into the glass jar, add another litre of water and leave it to ferment for one more day hence extracting all the flavours and sweetness out of it. Next day strain out the liquid again and combine it with the previous stored liquid.)

After combining both the bathes pour the strained liquid into swing/flip top glass bottles and let it brew over a window sil under sunlight for another day. This second fermentation helps reduce the amount of sugar and transforms the fermented drink into a fizzy soda.

After removing it from the sunlight let it come down to room temperature, then refrigerate. 

Serve it into wine glasses before a meal (about 50 to 100 ml).

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