How to Make Mexican Tepache (Like Kombucha but Made Out of Fruit)| The Frugal Chef

Tepache is a fermented fruit drink made from pineapple peels and core. It is authentically made with piloncillo (an unrefined sugar) and spices. This drink is refreshing and great for your gut. It is not to be confused with Kombucha. Kombucha is made from tea. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : How to make tepache - 4 1/2 cups water 1 piloncillo OR 1/2 cup packed brown sugar rinds and core of a pineapple (preferably organic) 1 cinnamon stick 2 cloves (optional) Place the water and sugar, or piloncillo, in a pot. Stir until dissolved. Turn off the heat. Place the pineapple peels (rinds) and core in a 2 gallon jar.* Add the cinnamon stick and the cloves if using. Pour the liquid on top and cover with a coffee filter. Secure with a rubber band. Place in a dark, warm place, away from the sun. Check in 24 hours. If you have foam and bubbles your tepache is ready. If not, cover again and let ferment for another 12 hours. Do not exceed 36 hours because it will go bad. Carefully remove the foam and strain the tepache into a bottle or pitcher. Refrigerate and enjoy with ice. I like to thin mine out a bit with sparkling water. *you can also just add the peels and core to the pot. Cover with a kitchen towel and place in a dark corner on your kitchen counter. Music Courtesy of Artlist - Dan Pun - Ciao Sweetie - No Whistle