TEPACHE RECIPE: HOW TO MAKE A SUPER ENZYMATIC & BACTERIA RICH PINEAPPLE & BANANA FERMENTED DRINK

This is part 2 of an ongoing series on fermented foods & fluids. If you have not yet seen part 1, I would encourage you do watch it and familiarize yourself with the information. Part 1 can be accessed here: • HOW TO MAKE A LIVING P...
HOW TO MAKE A LIVING, ENZYME AND BENEFICIAL BACTERIA RICH, FERMENTED FRUIT MOTHER COLONY POTION:
The following video explains how I make a fermented fruit drink called tapache. Tapache is a fermented drink made traditionally from the skin/rind of pineapples. I have changed this very old recipe a bit, by adding bananas and some larger chunks of pineapple, including the yellow flesh. This ensures that the bacteria has more sugar to feed off of. These are living foods that are full of beneficial bacteria, enzymes, and pro-digestive living organisms. In this video I explain how to take a large mason jar, and for less than $5 make a powerful living potion that puts all forms of store bought fermented foods to shame.
By making the pineapple tapache potion shown in the video, you will now have access to millions of beneficial organisms that you can now use to kick start other ferments such as fermented fruit or vegetables. Once established & fermented, you can drink from this daily. This drink, if made correctly, will be teeming full of bacteria that is beneficial to your gut microbiome. If you want to make the recipe exactly as I make it, you will need a quality encapsulated probiotic with ideally 8 strains or more.
The probiotic I use is PB8 & you can purchase one of these bottles either on amazon, or preferably from a store like whole foods or sprouts. If you would like to purchase one on amazon, you can do so here: amzn.to/3B4mKH8
Take one mason jar, put your probiotic capsule powder in, add your pineapple chunks, skin, & bananas to the water as I have shown in the video. Cover the concoction and in 3-5 days you will have a powerful colony of beneficial microbes and organisms that you can drink and eat, as well as use to as a mother culture for your other fermentation projects.

[@SacredSerpent]

For those who are wondering why I am still posting content here after I said I was moving onto Rumble, please note that I said on a handful of occasions that I was going to start publishing many of my old, unlisted videos that were never made accessible to the public via the Sacred Serpent channel. There's really no point in these videos sitting in my video archive as private or unlisted videos, & I have hundreds of these. Enjoy...

[@_s1d]

Such synchronicity, I’m headed to Whole Foods right now to get a bunch of pineapple and jalapeños to throw in a jar with honey & cinnamon. Except I’m making a honey mead/kombucha blend.

[@Itzbrady_]

I just made a batch of this yesterday with peaches, added some sugar and kick started it off with yeast. it is bubbling like crazy!

[@haniespanieldollis]

0:47 Yeah, those jars are a pain, I've got a smaller one for containing decomposable food stuff

[@vacher45]

Thank you for sharing. Do we need to make sure the jars have been sterilised and do we have to watch out for fruit flies (they have ruined wines for me in the past). Look forward to trying this today - greetings from the UK!

[@haniespanieldollis]

1:52 What cute little bananas 😊

[@vacher45]

Can you recommend making a raw milk kerfir /Yogurt?

[@haniespanieldollis]

2:23 Do the banana skin also? Mad full of vitamins and minerals

[@haniespanieldollis]

I'm just about to make some Shilajit coffee. Got my powder from Nootropics Depot. Have you ever ordered from them? $45 for 60 grams. I'm just installing Rumble also btw 🤛

[@ryandlion6961]

I looked it up and loquat seeds contain Laetrile, b 17 in them like other cyanide containing seeds.