Tepache

Tepache; The fermented pineapple drink from Mexico

Thanks to The Fermented Vegan, I discovered this fermented drink. When I realized that this drink is made with the same ingredients as this recipe, I was blown away and excited. I immediately wanted to do it.

The Tepache

Tepache is a fermented drink made from pineapple peels and remains. It is sweetened (with brown sugar), seasoned with cinnamon powder and then served cold. Although the tepache is fermented for several days, the resulting drink does not contain much alcohol.

Fermentation and health: 6 benefits

I like fermented drinks. They are refreshing and slightly sparkling. In addition, they have several health benefits such as:

  1. Renew intestinal flora
  2. Improve digestion
  3. Strengthen nutritional intake
  4. Control weight
  5. Fight acne
  6. Reduce aging

Tepache recipe

To make the tepache, you need

  • Peels and remains of a pineapple
  • 2-3 cm fresh ginger (optional)
  • 5ml ground cinnamon or 1 stick
  • 150 to 250ml raw cane sugar (Rapadura, brown sugar, coconut blossom)
  • 1.5l purified water
  • Beer brew (optional. Only if you want your drink to be closer to a beer)

  1. Wash the pineapple well. Cut the skin and put it aside, then eat the pulpit!
  2. In a large glass jar, mix the pineapple peels and other scraps, cane sugar, cinnamon stick and 1 liter of water. Add the brewer’s yeast if you use it. Mix well.
  3. Cover the jar with a fermenting lid, an ill-fitting Mason-type lid, or a stamenshell that allows the brew to continually vent. Place this container in your pantry and let it sit for 24 hours. (If it is hot in your kitchen, check after 12 hours.)
  4. Using a wooden spoon, take off the white foam that has formed over the liquid. Cover again and let ferment for 24 to 48 hours. Do not hesitate to taste it after 24 hours. DO NOT let it ferment longer unless you want to make pineapple vinegar.
  5. Filter the liquid. Taste and add more sugar, if necessary. If you prefer a more diluted version, you can mix 250ml of Tepache in 1 liter of water.
  6. Serve cold, with ice cubes.
  7. Store in the refrigerator for about 5 days.

In Health!

Chantal

Pineapple rinds after fermentation / Pelures d’ananas après fermentation

Tepache ; La boisson à base de pelures d’ananas fermentées qui prend ses origines au Mexique.

Grâce à The Fermented Vegan, j’ai découvert cette boisson fermentée. Lorsque j’ai réalisé que cette boisson est faite avec les mêmes ingrédients que cette recette-ci, j’étais bluffée et excitée. J’ai tout de suite eu envie de la faire.

Le Tepache

Le tepache est donc une boisson fermentée à base de pelure et de restes d’ananas. Elle est sucrée (avec du sucre brun ou de la cassonade), assaisonnée de cannelle en poudre et puis servie froide. Bien que le tepache soit fermenté pendant plusieurs jours, la boisson obtenue ne contient pas beaucoup d’alcool.

Fermentation et santé : 6 bienfaits

J’aime les boissons fermentées. Ce sont des boissons rafraîchissantes et légèrement pétillantes. En plus, ils ont plusieurs bienfaits sur la santé tels que :

  1. Renouveler la flore intestinale
  2. Améliorer la digestion
  3. Renforcer l’apport nutritionnel
  4. Contrôler le poids
  5. Combattre l’acné
  6. Ralentir le vieillissement

Tepache, recette

Pour faire le tepache, tu as besoin de

  • Pelures et restes de découpe d’un ananas
  • 2-3 cm gingembre frais (optionnel)
  • 5ml cannelle moulue ou 1 bâton
  • 150 à 250ml sucre de canne brut (Rapadura, cassonade, fleur de coco)
  • 1,5l eau purifiée
  • Levure de bière (optionnel. Seulement si tu veux que ta boisson se rapproche d’une bière)

  1. Bien laver l’ananas. Coupe la peau et mets la de côté, puis mange la chaire!
  2. Dans un grand bocal en verre, mélanger les pelures d’ananas et les autres restes de découpe, le sucre de canne, le bâtonnet de cannelle et un litre d’eau. Ajoute la levure de bière si tu en utilise. Bien mélanger.
  3. Couvre le bocal avec un couvercle de fermentation, un couvercle de type Mason mal ajusté ou une enveloppe en étamine qui permet à l’infusion de se dégazer continuellement. Place ce récipient dans ton garde-manger et laisse-le reposer pendant 24 heures. (S’il fait chaud dans ta cuisine, vérifie après 12 heures.)
  4. À l’aide d’une cuillère en bois, écume la mousse blanche qui s’est formée sur le liquide. Couvre à nouveau et laisse fermenter pendant 24 à 48 heures. N’hésite pas à y goûter après 24 heures. NE LAISSE PAS fermenter plus longtemps à moins que tu ne veuilles faire du vinaigre d’ananas.
  5. Filtre le liquide. Goûte et ajoute plus de sucre, si nécessaire. Si tu préfères une version plus diluée, tu peux mélanger 250ml de Tepache dans 1 litre d’eau.
  6. Servir froid, avec des glaçons.
  7. Se conserve au réfrigérateur pendant 5 jours environ.

Santé!

Chantal

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Bread Kvass or Gira (Fermented Bread Drink)

This fermented drink was popular during Middle Ages in Europe. Now a days, it’s still popular in Eastern Europe like Lithuania, Russia and Poland.

This kvass is created by the natural fermentation of bread (wheat, rye or barley).

You might compare it to a sweet, non-alcoholic beer. From what I’ve found, kvass only has up to 1% alcohol content. The longer it sits in the fridge, the more slightly “alcoholic” it gets, but it’s still considered non-alcoholic. Also, it might start tasting strong. I don’t know, it never lasts!

To make this fizzy sweet drink you will need

450g of toasted Dark whole bread. I prefer rye bread. But you can use wheat or barley.

4,5l of water

100g more or less Sugar (it can even be optional)

20ml of dry active Yeast

250ml of dry raisins

Bring water to a boil. Then add bread and let soak over night (around 8 hours). Strain and discard bread. Then add sugar and yeast. Mix well and pour into a glass container with a cloth on top. Let sit at room temperature for about 48h. When ready, close tightly and refrigerate. This kvass lasts at least a week in the fridge. Shake a little before serving.

Hope you enjoy it! If you try this recipe, please tell me about it. Share your experience!

In health,

Chantal

Water (Fruit) Kefir

Taking care of your gut health? This carbonated drink is an other great addition to your list of gut healing food and drink.

Water kefir is a probiotic drink made with kefir grains.

These grains consist of bacteria and yeast existing in a symbiotic relationship. The term “kefir grains” describes the look of the culture only. It contains no actual “grains” such as wheat, rye, etc.

With proper care, water kefir grains can be used indefinitely to make water kefir. It contains no dairy and are grown in filtered water and organic sugar.

Water kefir grains are reusable. Once a batch of water kefir is finished culturing, simply remove the water kefir grains and place them in fresh sugar water. If cared for properly, water kefir grains have an unlimited life span and can be used repeatedly to make water kefir.

To prepare this sweet fizzy probiotic drink you will need

Sugar water (15ml sugar for 250ml water dissolved)

Kefir grains

1/2 lemon with skin if organic or remove it if not

1 dried fig

Jar and a cloth or a coffee filter

Put all ingredients in a jar and cover with either a cloth or a coffee filter secured by a rubber band. Let it culture in a dark warm space for 24-48 hours. When culturing process is complete, strain the grains. Put the carbonated water in a jar in the refrigerator. Put the grains back in a sugar water solution either to start a new batch or put in the fridge waiting next time.