Tepache
yield
ingredients
- 200g Pineapple skin
- 1000g pineapple (no middle part)
- 1000g water
- 150g panela
- 40g cinnamon
- 15 pcs of cloves
- 5g peel ginger
Equipment
- Knife
- Cutting board
- 8qt Cambro
- Glass bottles
preparation
- Cut the pineapple and the pineapple skin into medium/small pieces.
- Combine all ingredients in an 8qt container.
- Seal the container, label the container with what’s inside, the currentdate and the date in three days.
- Leave the container sealed at room temperature for 3 days.
- Strain the mixture, and transfer to glass bottles. Label with the currentdate and the date in ten days.