Tepache

So he, uh, his wife was pregnant, and with a lack of options and so on, he set out to make something.

So the first thing he started to make was actually this tepache, which we're gonna have a little bit.

But, uh, but the idea was and the philosophy of this company is if they can't hold the ingredient in their hands, it doesn't go in their drinks.

Oh.

Mm.

So this is the next one.

This is a tepache, and this is a new one for me.

I'd, I'd never heard of this before, but, uh, this is sort of their centerpiece of it.

Another approach I've encountered for fermenting pineapples is perhaps more suitable for those of us living far from where pineapples grow.

Mexican tepache, made from the skins and cores, the parts typically discarded when you eat a pineapple.

Tepache exemplifies the potential to apply fermentation as a strategy to reduce and make use of food waste.

Flavor, sugar, and acidity in the pineapple flesh that is inevitably cut away with the skin are infused into a sugar water solution as microbes in the skin begin to ferment it.

Te Pache is pretty straightforward to make and takes just a few days, so try it the next time you eat a pineapple.