Andrea's Healing Journey & TEPACHE' RECIPE

February 23, 2024

In case you didn't know it, I (Andrea) adore healthful cooking, eating and have recently begun foraging for wild mushrooms, creating my own powerful mushroom cocoa morning blend, and brewing fermented foods and drinks to introduce more delicious pre & probiotics into my regime. I share many recipes with my oldest friend, Alicia and newest friend Perry.  Both of these dear friends have been working with fermented foods for 20-30 years, so I'm the newcomer to this world.

Some of our latest inspirations are from an incredible site that includes recipes and superfood videos produced by Nick Polizzi and his Sacred Science site. Here are some of his recipes.

Nick's "The Healing Kitchen" inspired all of us, and one of the most exciting recipes we each began making is Tepache'. Tepache' uses the peels of pineapple, although it's also nice to ferment the chunks of pineapple flesh to enjoy as well, along with sugar, cinnamon & clove, fresh ginger & turmeric and chili. Tepache, pronounced (teh-pah-chay), is a delicious beverage with roots in the cultures of South America. Refreshing, slightly sweet, tangy, and mine is super spicy!  It's packed full of nutrients and is delicious to drink in shots, as a good for you soda on ice, or mixed into Andrea's Smokey Margarita w Tepache', or other cocktail to introduce an artful flavor personality.

To watch a great video on the subject, see Bon Appétit's test kitchen manager, Brad Leone make a Tepache here.

Here's my recipe:
Sterilize a half gallon glass jar. 
1 Whole Pineapple
2-3 Cinnamon Sticks
3 Whole Cloves
3 Star Anise
2-4 Dried Puya or other Red Chili with stem broken off.
Alternatively you can use sliced Jalapeno or Serrano Chili
1-2 inches Fresh Sliced Ginger
1-2 inches Fresh Sliced Turmeric
1/2 Cup Mexican Piloncillo (ideal) or Brown Sugar

A whole pineapple has its own yeasts that bring their good bacteria to the ferment.  So this is a case when you don't pre-wash it.  Cut the rind off and line the sides of your jar with it.  If you like, use the chunks of pineapple flesh to fill the center of the jar.  Slide in 2 to 4 Puya or other spicy red dried chili. Sliced fresh Jalapeno or Serrano are other alternatives if you want that flavor profile.

Add a couple of whole cinnamon sticks, 3 whole cloves, star anise, sliced or finely chopped fresh ginger & turmeric, depending on how strong you like those flavors.
Add 1/2 Cup Brown Sugar, or Piloncillo which is what they use in Mexico.  It's a raw cane sugar formed into cones that tastes similar to molasses.

Pour in pure, cold drinking water to 1" from top, weight it with fermenting weight..
I like the glass ones here, and secure a fermenting lid, a breathable rubber fermenting fixture, or plan to burp it daily. I often put a mason jar lid on and don't screw it down tightly.

In temperatures between 65 and 80 Fahrenheit, bubbling should begin within 24 hours.  The Lacto Bacillus probiotics are being born as the yeasts in the pineapple begin eating the sugars in the pineapple and whatever sugars you've added.  This bubbling is essentially a natural soda that's good for you!

Begin testing it within 24 to 48 hours.  The longer you leave it, the less sweet it will be.  Strain and bottle it into tall bottles and store for up to a week in the refrigerator and Enjoy!  Salute!