Tepache

Courtesy of TheBruSho on YouTube. This recipe originates from Mexico. Do not use the leafy top or the core or else it may taste bitter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place all items in a gallon size glass jar or pitcher. Fill up the rest of the way with filtered water. Shake it up. Cover with a kitchen towel or napkin and a rubber band on top.

Step 2

Let sit at 69 F for 3-5 days. The shorter you leave it, the more sweet; the longer, the more funky. Check it and stir every day to see if it is how you like. If you see foam, that is fine. You can scoop it out if you’d like.

Step 3

Once it has fermented to your liking, strain out the rinds and spices.

Step 4

Pour into airtight, fermentation grade bottles that can hold pressure. Then let sit for 1-2 weeks at room temperature.

Step 5

After 1-2 weeks, put them in the fridge to chill. Then they are ready to drink.