Dr Diet
Two batches of Pineapple Tepache a traditional fermented Mexican drink.
Tepache helps in restoring the intestinal flora when consumed before meals due to its high probiotic content.
It has vitamin "C", contains antioxidants and is at the same time a diuretic.
Recipe (Credits to Creative Cultures)
1 x Pineapple — Organic if possible. (If you can't source an organic one, compost the peel, and use the flesh and core for this recipe.
1 cup Rapadura Sugar (also called Panela Sugar, or Evaporated Cane Juice)
1 stick cinnamon
3-4 cloves
1 1/2 litres of spring/filtered water
Instructions:
Peel the pineapple and use the flesh only (if not organic). If organic, just use the core and peel.
Place in 2 litre jar, add sugar, cinnamon and cloves.
Pour in water and stir to dissolve the sugar
Put the lid on. (This ferment will generate CO2, so you need to release the top daily so that it doesn't explode!!!!)
Once bubbles appear on the top (24-48 hours) taste it. If it is still too sweet, try it again after another 24 hours. But if left out too long, it will go sour after a few more days
When ready, strain and transfer to refrigerator
You can either drink it straight, or dilute it in mineral/spring/soda water
This ferment will contain traces of alcohol (probably 2-3% but maybe more)
**Can stay in fridge for 2 months.