Before you chuck the inedible bits of your pineapple, learn how to make this delicious, mildly boozy, kombucha-style drink
Whenever I discover a wonderful new ingredient or dish, I feel giddy with excitement. I jump up and down, flap my hands and talk really fast, while enthusiastically promoting my new find to anyone who’ll listen.
Tepache is one such discovery. I came across it at Sanchez, a taco bar in Copenhagen run by former Noma chef Rosio Sanchez. It’s a fermented pineapple drink with a long history dating back to pre-Columbian Mexico, and it’s made thriftily from the pineapple skin, top and core. It’s similar to kefir or kombucha, but easier to make. Being fermented, tepache is a probiotic, gut-friendly refreshment that is sweet, sour, effervescent and mildly boozy. It’s delicious served cold on ice, and spiked with a dash of beer or lime.
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