For all my kombucha enthusiasts, here's a new fermentation adventure – introducing a Mexican drink called Tepache! In a 1-liter jar, I've got sugar, pineapple skins, ginger, and a cinnamon stick, topped off with water. Make sure those pineapples are submerged and cover it with a breathable mesh top. Let the magic ferment for 5-10 days!
Pro tip: Mix it daily to avoid any mold surprises. Stay tuned for part 2, where I spill the bubbles and show you how I carbonate this tropical delight! Who's ready to sip on some homemade goodness?
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