Hello Fermenters! We’ll be making Pineapple and Pear Tepache at our next Fermentation Club meeting on Tuesday June 20th! Tepache is a wonderful effervescent, lightly fermented pineapple beverage popular in Mexico. It’s made from the skins and core of pineapple. Much of the pineapple flavor is stored in its rind and through a simple fermentation you can extract that flavor. Also you’re making use of the skins and core, what would otherwise be scraps. Though classic tepache is made with pineapple, it’s also delicious with pear!

Everyone should bring:

• 1 pineapple or 4 pears

• 1 poncillo sugar cone (found in most Mexican markets in the Mission district) or 1cup brown sugar

• 1 cinnamon stick

• Small handful of cloves or 1 star anise

• 2 quart jars to bring your tepache home in

• Kitchen knife & cutting board if you want to bring your own (we have a few at The Ruby but not enough for everyone)