Fermented health drinks are a global trend. From kombucha, a fermented tea that people are starting to brew and drink at home and is available in supermarkets, we are now starting to see another fermented drink called “Tepache” becoming popular as well.
Tepase is a Mexican health drink that is fermented in a similar way to fermented tea, but uses pineapple as its main ingredient. Tepasé is a probiotic drink that helps balance intestinal health and helps the digestive system work well. However, Tepasé can be difficult to find, สมัคร ufabet, and making it yourself can be difficult and complicated.
If you think quickly, it can be compared to Kombucha, which is made with pineapple juice. The fermentation principle is similar to Kombucha or Kefir, but the production process is much easier. It only relies on natural microorganisms that live on the skin of pineapples and fermented with cane sugar.
ingredient
- 1 ripe pineapple. In this case, we used 2 small ones. We will wash it with only 1 water because we use microorganisms on the surface of the pineapple to ferment.
- Cane sugar (brown sugar) 200 grams or you can use coconut sugar
- 1.5 liters of water
method
First fermentation
- Peel and cut the pineapple without discarding anything. Keep the peel and core.
- Place the pineapple peel and core into the fermentation jar.
- Sprinkle brown sugar all over.
- Add water to 80 percent of the bottle volume. Stir until the sugar dissolves.
- Close the lid so that air can enter. Or if using a fermentation jar without a lid, cover it with a thin cloth.
- Keep the fermentation jar in a dark place for 2 days. Observe that the microorganisms start to work and there will be bubbles.
The second fermentation adds a zing to the teppache.
- Filter the teppache we got from the first fermentation. Separate the water into a bottle with a locking cap.
- Leave in a dark place for 1-2 days. During the day, take it out and open the cap. Check if the carbon dioxide gas produced by the microorganisms makes our tepache fizzy enough.
- If the fizziness is enough, we will stop the microorganisms from working by storing it in the refrigerator. Refrigerate for 1 day before using. It is finished with easy-to-make tepache fermentation. Nothing is left except for the refreshing taste and good microorganisms for our bodies.
Note: Traditional tepacash recipes include herbs and spices such as cardamom, star anise, cinnamon and coriander. However, this time we are marinating the tepacash to use as an ingredient for creating more diverse drinks, so we will not include the herbs and spices here.
In addition to drinking it straight to refresh yourself or adding soda to make it easier and longer to drink on a hot day, we can mix our favorite fruits, herbs to add flavor, to create a new balance of flavors as we like, or seasonal ingredients, or change the color to change the perception so it’s not monotonous.
However, one of the main ingredients in tepacash is sugar, so consuming it in moderation will have the most long-term health benefits.