Tepache

Name: Tepache
Ingredients: 1 pineapple, with skin, top and bottom trimmed, cut into 1” pieces (about 10 cups); 1 cup turbinado sugar; 1 cup palm sugar, chopped; 3 tablespoons whole coriander seeds; 1 tablespoon grains of paradise; 6 long peppercorns; 1 tablespoon cubeb pepper

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www.bonappetit.com

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Servings: 9

Cost: $3.22 /serving

Author : Bon Appétit

recipes coriander peppercorn

Ingredients

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1 pineapple, with skin, top and bottom trimmed, cut into 1” pieces (about 10 cups)1 cup turbinado sugar1 cup palm sugar, chopped3 tablespoons whole coriander seeds1 tablespoon grains of paradise6 long peppercorns1 tablespoon cubeb pepper

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Instructions

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Step 1

Combine pineapple, turbinado sugar, palm sugar, coriander, grains of paradise, long peppercorns, cubeb peppers, and 8 cups warm water in a 4-quart container with a tight-fitting lid. Stir to combine, cover tightly, and set aside in a warm, draft-free area (about 75°F) until sugar is dissolved, mixture is slightly warmer than room temperature, and a little fizzy, 2-3 days. (Check after the 2nd day. If mixture isn’t ready, cover and let ferment another day).

Step 2

Using a slotted spoon, skim the solids from the top of the container and discard. Strain mixture through a cheese-cloth-lined fine-meshed sieve into a 3-qt. container. Cover and let sit at room temperature overnight, then refrigerate.

Step 3

DO AHEAD: Tepache can be made up to one week ahead.