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Probiotic Pineapple Tepache

Votes: 2
Rating: 5
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Votes: 2
Rating: 5
You:
Rate this recipe!
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Probiotic Pineapple Tepache
Serves
Serves
4
4
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
4
4
Total
Total
10 min
10 min
Votes: 2
Rating: 5
You:
Rate this recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Probiotic Pineapple Tepache
Serves
Serves
4
4
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
4
4
Total
Total
10 min
10 min
This delicious fermented beverage is a great, refreshing way to enjoy the benefits of probiotics! Improve your internal flora and fauna to maximize your health, and enjoy an invigorating, sweet pineapple drink! This Pineapple Tepache is a take on a traditional Mexican beverage. Don't forget that you can eat the pineapple chunks, too!
This delicious fermented beverage is a great, refreshing way to enjoy the benefits of probiotics! Improve your internal flora and fauna to maximize your health, and enjoy an invigorating, sweet pineapple drink! This Pineapple Tepache is a take on a traditional Mexican beverage. Don't forget that you can eat the pineapple chunks, too!
Ingredients
Servings: glasses
Units:
Directions
Prep
10 min
Total
10 min
  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.
Nutritional Information (per serving)
Calories: 166kcalFat: 0.1gCarbs: 43gProtein: 1g

Fermented Pineapple Tepache

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Votes: 2
Rating: 5
You:
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Danielle Johnson

Chef: 

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.

 

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