Welcome and welcome back to Paulina Cocina and this universe of fabulous recipes and tips. Today we are going to move in mind, soul and flavors to the Mexican lands, to immerse ourselves in a glass of Tepache, is all we propose today. But,what is Tepache Pauline? Well this is one fermented drink delicious that is made pineapple base.
In this note we are going to take a tour of the spectacular world of pineapple tepachefrom its historical origins to its Preparation processtips and secrets to prepare it.
I’m also going to give you some interesting data about its consumption, so go look for a sheet of paper and a pen, I’ll wait for you and we’ll get started!
About the tepache
He tepache is a traditional mexican drinkmade from the fermentation of the pineapple peel, water, piloncillo (a type of unrefined sugar) and spices. This typically Mexican drink has a bittersweet flavor and a slight effervescence due to the natural fermentation process.
We recently saw how tejuino was made, in this case the water of tepache It is also an emblematic drink that comes from the roots of Mexican and Central American culture and its history goes back a few years.
History and tradition
The history of this drink takes us back to ancient times. The ancient inhabitants of Mesoamerica already knew the magic of fermentation and used the tepache as an offering to their gods.
With the arrival of the Spanish and the introduction of sugar cane, the piloncillo (a type of unrefined brown sugar) began to be used in the preparation of tepacheinstead of the agave honey that were previously used. This gave a new nuance of flavor and characteristics to the drink.
Over the centuries, this drink became a fundamental part of the celebrations and festivities in various communities. In addition to being prepared at home, there are markets and street stalls that regularly sell this drink.
Does pineapple tepache have alcohol?
It is common to hear that el tepache contains alcohol due to its fermentation process. However, the alcohol level is very low and generally does not exceed 1%, unless it is mixed with beer or allowed to ferment for more days.
This drink It is a refreshing sweet option that the whole family can enjoy, perfect to accompany meals or simply to cool off on a hot day.
The secret of fermentation
Fermentation is the soul of this preparation, since it is what transforms the ingredients into a delicious drink with bubbles.
OJO: Fermentation time may vary depending on ambient temperature and personal preference.
On average, it is recommended to let it ferment for one or two days. During this period, microorganisms do their job to create that characteristic fizz and unique flavor profile.
The keys to this preparation
The preparation process of water of tepache It is an art that combines patience and wisdom. Although each family may have their own unique recipe, the basic steps are quite similar.
First, peel one ripe pineapple and its peel is removed, the pulp is cut into pieces and placed in a container along with piloncillo, the traditional sweetener. They are also added pineapple peels, cinnamon and cloveswhich will provide a profile of incredible flavors and aromas.
The key is in the fermentation processwhich can take between a day or two, and is what will end up giving it that typical slightly acidic and sweet flavor that characterizes this drink.
4 tips when preparing pineapple tepache
- Use ripe pineapples to get the perfect level of sweetness.
- Adjust the quantity of piloncillo according to personal tastes, taking into account that ripe pineapple also adds sweetness.
- Although the most classic spices are cinnamon and cloves, you can experiment with other spices such as pepper, anise, or even chili peppers, to personalize the flavor.
- Control fermentation timekeeping in mind that longer can result in a more acidic flavor.
With everything noted and understood, let’s see how to prepare this refreshing and tasty drink. Next.
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Fermented pineapple tepache recipe
Yield: 4-6 servings
Preparation time: 30 minutes (it takes fermentation time)
Ingredients
- 1 ripe pineapple
- 1 cup piloncillo (adjust to taste)
- pineapple peels
- 2 cinnamon sticks
- 4-5 cloves
- Agua
How to make fermented pineapple tepache step by step
- Peel the pineapple, cut the pulp into pieces and place them in a large container.
- Add the piloncillo, pineapple peels, cinnamon and cloves. Cover everything with water and stir gently.
- Cover the container with a clean cloth and let it rest at room temperature. Let ferment for 1-2 days, tasting occasionally to check flavor.
- Once it reaches the desired level of fermentation, strain, leaving a few pieces of pineapple. Place in the refrigerator and serve very cold.
Source: www.paulinacocina.net
