Tepache originated in Mexico a long time ago. It is still popular today, they even produce it 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.
The modern drink uses pineapple as a base. Making tepache only take about 5 days. It is 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.
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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.
And another closer look…
To see the entire recipe hop on over to Fermentools for the whole recipe!
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