Tepache originated in Mexico a long time ago. It’s still popular today. It’s even produced commercially. Did you know that Tepache means “drink of the corn”? It sure does. It started out as a fermented beverage made with a base of corn.
However, the modern drink uses pineapple as a base. Making tepache only takes about 5 days.
It’s so simple to make. This recipe uses the peels of the pineapple with a little bit of the fruit. You can eat the leftover as a snack or you can try your hand at making Fermented Pineapple Chutney.
Check out the images below, to see more on how to make tepache.
Leave about a 1/4 inch of fruit on the peel when you cut it off.
Chop up the peels
Here is a closer look
Tepache in a mason jar fermenting.
To see the entire recipe hop on over to Fermentools for the whole recipe!
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