How to Make TEPACHE thats full of Probiotics
Вставка
- Опубліковано 6 чер 2024
- Probiotic Summer Drinks: Tepache = Fermented Pineapple
How to Make Tepache
Learn How to Cut Up a Fresh Pineapple 01:00
Tepache Instructions 04:18
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
--------------------------------------------------------------
6 Big Jars = amzn.to/2uv6drc
Ingredients:
pineapple rind
1 cup sugar
1 cinnamon stick
1 chipotle
1 week's time
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyourself.com
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
amzn.to/2BOecEt
Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 - Навчання та стиль
hola hola! I am from Mexico and we made this drink quite often.. I love other cultures learning our prehistoric culture cuisine.. I was just telling a friend how to prepare this.. but you would be surprise of the taste if you let your drink ferment for and average of 7-9 months.. that's how old mine is and its tastes even better.. I dont dispose the pineapple skins all I do is use the drink and put back the pineapple skins back in tge jar... add more pilonsillo ( or brown sugar and water and if I have another pineapple to add to it I usually add it as well and done.. it's ready for the next time we want more.. mine its so fermented that I only need maybe 3 cups of the fermented liquid and add 3-4 liters of water depending how fermented I want it.. but you can do it this way and this way you would never have to worry about running out. 🤪🥃 🍍
And why does it become slimy?
My dad would let it ferment for six months, but he would nt give my brother and me from that fermentation because of the alcohol
Do you use a brewing bubbler to let it breath & not blow up?
@@precious_aurora its a all natural it won't affect the taste or make u sick.
Either put a cotton cloth as the lid held on with rubber band or put the lid on very loose so the gas can escape
I just happened to have a pineapple in my kitchen when I found this, so I made it. A week later we had a delicious beverage! The health benefits are a bonus. So easy, thanks for this introduction into fermentation. I am now a subscriber!
Loved this as an addition to my fermentation repertoire, along with water kefir, milk kefir, kimchi, sauerkraut, and cultured dairy....I've incorporated all of these items into my diet and have lost over 70 lbs and have never felt better in my life!
Also if you use the entire pineapple when ripe you don’t need to add any sugar, the natural sugars in the pineapple will feed the microbiome itself, cheers
What I love about your channel is that most of the things you show can be done with things we already have around the home.
You are such an easy-going, fun-guy to watch and listen to. I am feeling very encouraged by the straightforward and uncomplicated way you present this fermenting process. I will try this one for sure. Thank you ❤
I agree with you. So many other videos get hung up on details, I was defeated before I began : ( ...
AMAZING teacher~~ Our son just shared you with me, this morning. He's been fermenting for AGES, but really appreciates your style for learning. I am inspired to try this, and your Sweet Potato Fly now! Thanks so much!
This is a lovely gentle-man who just brought a smile to my
face & made my night brighter.
I liked & subscribed.
(can’t resist helping a good soul)
💖
My grandma used to make tepache for us everytime we had pineapples. Thank you for the recipe!
"I hate throwing away stuff I could be fermenting"....belly laugh on that one
Please share me with your friends!
O
The center”woody” part is full of bromelain which has amazing anti-cancer properties and is completely edible.
You have the best series on UA-cam.
Thank you for the kind words, William. Hit that share arrow on some of the videos and get the word out!
Tepache doesn't need peppers, I know that, cuz I'm Mexican. 😏👍
Hello, my Tepache turned out GREAT! Thanks so much for the demo, it's definitely worth making again!
Good job!! It's super easy--just takes a little practice to get the hang of it. Try some of the other ferments!
You really inspire me! Thanks alot. We tried your Ginger Ale recipe last week ... fantastic. We made a few variations too using sorrel, mint & green tea, passionfruit ... Amazing! Realise I have to drink less than you do though as my body adjusts... Making this today though... Woo-hoo. Let the gut healing commence! Thanks again!
What ginger ale recipe is that? I'd like to try it.
absolutely fascinating! I love how much I learn from you :) oh it looks wonderful too!
Just made this. Deeeeelicious! Fantastic carbonation! Thanks a bunch! Yummy!
I started watching Brad Leone on It's Alive and started to get interested in fermenting. Watching some of his videos ultimately lead me to yours and I'm even more inspired to begin fermenting! You have fantastic videos and everything is laid out nicely for the home diy-er. Thanks for the great content
That's awesome! Keep in touch. I don't mind answering questions.
just discovered your channel! this is amazing. you rock doooode!
Hi JOHN 😷😷
I hope u are doing well👍 I saw all the adds, I going to make TEPACHE today so I came to the video we’re I learn how to make it, 😆 I really miss your videos.
GOD 🙏🙏 BLESS YOU
EDUARDO MIAMI FL 🇨🇺🇺🇸
Your knife skills give me the creeps, be careful
Tineke Williams true holly shit
Tineke Williams The side of the knife slides along the backs of the fingers. Keep the edge pressed into what you're cutting.
holycow I came here to make that EXACT comment. terrifying.
Psyched! I bookmarked this recipe until I found some Organic pineapples at "Mom's Organic Market". Following your recipe and excited to try it!
If Real Life interferes and time marches on, the tepache turns into the best pineapple vinegar ever.
I love it!! I love it!! when l dont waste anything bought. Thank you for important information of how to utilize our kitchen for better health. I love it!!!
I feed my pineapple scraps to my bird and hermit crabs. I guess they have to share it now.
Well done with easy directions going to make some Tepache thanks 😀
That "woody" center is wonderful to eat! It's actually a favorite of mine.
Same here. Really love it.
Great video and love your kitchen! Cheers!
Thank you so much, love your show.🍍
I just love my little plastic spinner thingy that makes quick work of the pineapple. Leaves perfect amount pineapple left for Tepache. I put the pith in with it too, but eat the pineapple for recipes or grilling. Great use of the skins and pith.
Chile? This gringo no sabe ni maiz
I get tepache at a great Mexican restaurant and they ri the glass with hot sauce. So good
You make sense, and thanks for that. I just happen to have a spare pineapple, so here come not only the tepache, but the fruit for the current water kefir. The heck with the pineapple upside down cake. Will do that with the next one.
This is actually my favorite drink ever
I made this and you didn't tell the half of how refreshing it was. I will never throw away pineapple rind again.
I love the way this guy talks!
Thanks for your great videos/recipes. Can you re-use the rinds for a second round of fermenting?
142jimbo Sure! The pineapple taste won't be as strong but you'll get all the probiotic goodness!
I do a second bottle ferment to build up co2 and make it fizzy. really fizzy. of course you need a tester bottle made of plastic so you can tell how much pressure is in the glass bottles or just use plastic bottles for more safety.
That "tough woody" center .... liquefy it in a high powered blender etc & pour it on a mat then dehydrate it, pineapple chips..... plenty edible. Personally I don't consider a pineapple ripe until its almost rotting (it will taste sweet like a banana) and at that point the core is also plenty soft (I myself eat most of it this way). I've got to give this stuff a try that you are showing though, I bet it's delicious!
🤔
thanks, i'll make this right away.
after five three days you need to check it daily to make sure you didn't make pineapple vinegar. traditionally you add three cloves and a cinnamon stick and three cloves,, a slice or two of ginger adds flavor and it has fermenting qualities
I just use one of them slice and coring tools.
Adding a bit of clove might be nice too.
Then 2nd ferment with some raw honey
Piloncillo
Making this tomorrow. Haven’t had it since I was a kid. 🍍 🍹
Thank you...good info!
Great video! I am so gonna do this! 😉
As an avid brewer of beer, wine, cider, mead, etc, I can say with great confidence that that drink, if it doesn't have much residual sweetness left, surely has a reasonable amount of alcohol. Based on how much sugar you put in and how long it went I'd say 3 to 5 percent. I have beers that ferment completely dry to 8 to 10 percent abv in 6 or 7 days.
True, but that's with commercial yeast. So if he added WLP-001 to this it would certainly ferment all the way out. But this is fermented with naturally occurring years left over on the skin of the pineapple, wild yeast rarely can ferment out over 1% unless you randomly find a really special strain.
Thanks 4 the videos!!
YUM!
Thanks friend.
No crazy ingredients, using scraps you might toss out anyway to make something delicious and good for you- Tepache is a win-win!
dang, thought for sure you were going to cut your finger!
Sorry to disappoint. I was using my knuckle against the SIDE of the knife to gauge how deep to make each cut.
Lol I was thinking the same thing.
almost-heartattack everytime :D
Just about to cut up a pineapple to add to kombucha. Now I know what to do with the rinds... thanks. Curious though, what about the pesticides on the rinds?
After 2 vids in a row of yours just had to subscribe.
J T Awesome. I'll make it worth your while!
Sir sincerely thank you for your help. I am learning.. can I add ginger or tumeric . Lemon grass also can you mix apple?
Excellent and so easy. Did you eat the cores for the bromelain?
Bromelain is present in all parts of the pineapple plant. No need to try to chew up the woody cores, just enjoy the tepache!
Here in Mexico they add a 1/2 teaspoon bicarbonate of soda to make it carbonate at serving time...
Thank you, I will try this. Do you need to sterilize the jar first?
No. just make sure everything is clean. The probiotics will kill off the bad stuff.
Lovely!
New sub! Very interesting channel. Thanks for sharing your wonderful recipes. Fermented foods are super healthy for us so I'm definitely going to try! ~Lisa
Lisa Booker hit that share button and get your friends on board too!!
I made this with the concentrate left it for a month in an air tight jar it was sour. I switch to a screw lid and refrigerated it was sweet and fuzzy
Greetings and excuse me. If you want to make a good Tepache, you should use a yellow pineapple and not green like the one you use. The Mexican Tepache is not covered either with a cap, use a towel on it. Note, if you leave it for more than 7 days you will not have Tepache, you will have vinegar. Anyway it was a good explanation & a good video.
My stomach was being an asshole just two cups of tepache minus the peppers and my tummy is a happy boy 😁
can i add tumaric and ginger?
Could you do a video on Fire Cider?!? I did do Fire Cider 🔥 and the peppers really do open lungs!
I made this and love it, thank you.
Wanted to ask, can lemons be done. I want to use lemon juice for a drink, how water, ginger bug, and lemon.
I found lemon and salt, but cant use that in my drink.
This recipe only works because of a naturally occuring bacteria and yeasts on the pineapple.
Nice
Looks great, I have to try this!
wtglb Whaddaya waitin for?! 😁
Better Done Yourself I have to strain & bottle up some Hopped Kombucha tomorrow to free up a 1-gallon wide-mouth Ball jar, then the pineapple goes on my grocery list for Friday! Thanks!
wtglb Awesome!! Proper jar management is key!
My first trial was good, but probably I missed something from the video. How to make it more zesty? I did not notice bubbles as well in my first butch. Please, what I did wrong? (I refrigerated it on the 4-th day. Was it too late?)
Add 6 semi thin slices of ginger to the pineapple rind and woody core. I get fool proof fizzy tepache 😋
Tepache!! Muy rico !! :d
You got the name Tepache well (some other videos call it Tee-Pashe) but the brown rock sugar is called Piloncillo, not Pinocillo, I will certainly try your recipe since I also don't like to waste grind or peel but it goes in my compost bin.
Love watching
Phyllis Denton Thanks! I've got more on the way! Don't forget to share me on social!
Add ginger??? Use a brewing bubbler?
I’m washing mine several times with salt vinegar especially when the PA is over ripe.
I'm wondering if you've tried making this with chunks of ginger added.
Also, is it necessary to add a whole cup of sugar or can you get away using less?
June Siegel-Hill Yes you can add Ginger. Yes you can use less sugar! Have fun!
That woody part is actually good for your gastric
Hi, is this the same as making a ginger bug? Could you use part of it to make a second fermentation?
melanie whitehead It's similar. We're taking advantage of the natural bacteria and yeast on the skin to start a fermentation. By maintaining the same conditions, you could conceivably second ferment something with the unfinished beverage.
I like all your recipes...can you make a video on making sweet potato fly...tks
Sure! How's this: ua-cam.com/video/I5ijq2X0vVg/v-deo.html
What else do you want to see?
You disappeared. Always enjoyed your videos
Can u eat the pineapple chunks you used during the fermentation? I put them in a covered bowl in fridge. Everything looks and smells good. Thanks
Love Cycling You bet! Enjoy!
what if instead of adding sugar, you just cut up pieces of the already sweet pineapple chunks and put them in there along with the rinds?
Is there any concern about pesticides on the husk? Enjoying your tutorials. Thank you : )
Linnea Beckman Yes. Indeed! Pesticide free is always best. Organic works. Some say that fermentation breaks down a lot of the bad things that come from agriculture....
Mine had a wine taste is it ok did it mean i failed? Not harmful?
Use a carboy with a airlock or a mason jar lid made for airlocks
A willoughby That's only necessary if I'm going to leave to leave it for weeks to ferment. This only takes a few days so I can get fast and loose. I'm using the naturally occurring bacteria on the pineapple. What am I trying to air lock out?
I hope you answer soon I follow your instructions but since it's the first i have ever made tepache.. Mine came out slimy so is that good or bad.... Hope you can help me out
Daniel Ponce it's probably safe to drink but it won't be enjoyable. I would throw it away and try again next time you have pineapple.
How about a show on making your own equipment...this is so fun...makes sticking to my protocol diet plan possible and encouraging...blessings to you
Sure, Jann. What'd you have in mind? What kind of equipment would you like to make?
I was thinkng of how to make a cap/cover for fermenting that would be similar to the "baby bottle" top...since I didn't have one handy, perhaps other folks don't as well...thank you
I made the Tepache!!! It was sooo good! And I added ginger to it too. I'm just gonna have to keep on making it now as my family are drinking it up rapidly. I barely got to taste my first batch! I transferred it to a bottle and refrigerated it. But, can I use the peels etc. again?
HealingTea Yes but the sink will be much weaker.
Better Done Yourself Thank you!!!
Why no second fermentation?
it's amazing he still has all his fingers. I had to watch this with my eyes closed
Watched with my eyes closed...that was great...😂
Professionally trained knife skills at work.
I like how he says "teh-pah-chey" I'm gonna say it like that from now on.
Us Latinos gotta stick together!!! Gracias!
HI I love this information! I was curious, do you know how long to ferment it until it becomes alcoholic? like a beer percentage? thanks !
Alejandra Santos It becomes alcoholic as soon as you add the beer!
Hey Alejandra, it can be alcoholic if you add brown sugar and let it ferment for say, a week and a half, really depending on temperature. It may not be beer level alcohol, but it'll definitely hit you on the nose. I like to let it ferment outside in the Texas heat, but make sure you keep it closed with a rubber band and thick cloth.
Can you use the same pineapple skins to make another batch of drink ?
Yes!
If I actually wanted to make an alcoholic version in addition to a 'virgin' version do I just have to add more sugar or let it ferment for longer? Or both? Loved the video either way!
DuranDuran19 both but you would be better off looking for some commercial yeast and not doing a wild ferment.
Yummy ha? My grandma made it a few times but never noticed how she did it. Thanks for the video.
Have you ever done a probiotic fruit ferment with probiotic capsule? I recently tried and it's super bubbly, but a couple pieces of the pineapple are whitish in color. Kinda makes me nervous..lol.
Ryan Hardman No. Those little pills are expensive and they're unnecessary. The fruit comes with all the bacteria and yeast you need.
I don’t have a plastic lid only metal... can I just use same tight weave fabric I use making kombucha instead?
Yeah, if it's OK in kombucha, it'll be fine in this.
You need to wash / scrub the pine apple really well before you cut it, and I never heard of peppers being added to the tepache!
after pouring off the liquid i have had good success with a second fermentation,, just a a couple tablespoons of sugar
Patti S. I did the same thing because the sugar seemed to mellow out the “astringent” tongue feel
Thank you for this video! I made this last week but because it is winter it is taking longer to ferment. I noticed a spot of what I think was mold and removed it. Is it still safe to drink. I brew my own Kombucha and if it has mold then you have to throw everything and start again. What about Tepache? I removed the tiny spot of mold yesterday. By the way it has been 10 days and I see a thin film forming on top.
If it's been 10 days, you should have drunk it a week ago.
Better Done Yourself Oh! I just tasted it and it is still sweet. So we decided to just throw it. I will do it in summer. I love how easy going you are when you make your ferments. I think it should be like that. Everything should be fun to do.Thank you.
You could have used it, but it would have a higher alcohol level and if you left it for longer you would end up with pineapple vinegar that's delicious as salad dressings or use like you would ACV shots
Does the fermentation get rid of the pesticides that were sprayed on the pineapple?
No. They're there to stay!
Would you make a video on how to sharpen knives properly. I see you cut with left hand which would help me a lot.
Sure! That's an awesome idea! (My knives need sharpening anyways!)
You can use the bottom of a ceramic cup . It works 👍!!!
Wayne Mondick i simply run the blunt knife against another blunt knife repeatedly... that way i have 2 sharpened knives in one go
Can I use coconut sugar and i thought the core was suppose to be healthy for you thanks
Karla Telfer Yes it is. It's just too fibrous to be enjoyable to eat.
Could you use coconut sugar instead of brown sugar?
Sure!