This easy ferment is the ultimate in thrift, as it uses the peels that you would usually discard. In Mexico, this is made and sold in the market in single-serving bags, with a straw stuck in each. The fermentation process works best when the air temperature is warm, about 75 degrees. If the room temperature is cooler, allow for more fermentation time.
- 1 cup sucanat or other unrefined cane sugar
- 2 quarts purified water
- 1 large pineapple
- 1 stick cinnamon
- In a large pitcher or a glass container that will hold 3 quarts, mix the sucanat with the water and stir to dissolve. Wash the pineapple and pat dry. Slice off the peels, and place in the pitcher. Chop the pineapple flesh and add about half to the pitcher, reserve the rest for another use. Add the cinnamon stick and stir to mix. If the pineapple is floating, arrange the fruit and peels so that none is protruding from the water, to prevent mold growth. If mold forms on the surface of the beverage, discard it all.
- Cover the pitcher with a clean towel and let stand in a warm spot for at least 12 hours, longer if temperatures are cool. Test by tasting; when it is done it will become bubbly and light, If you let it ferment longer it will become more alcoholic, then turn to vinegar. The vinegar can be used, too, so keep it in the refrigerator for making salad dressings.
- Strain the tepache into a pitcher and chill. Serve over ice. Store the remaining teapache in the refrigerator for up to a week.
172 calories, 0 g. fat, 0 mg. cholesterol, 1 mg. sodium, 45 g. carbohydrate, 0 g. fiber, 0 g. protein