Juniper & Szechuan Tepache Recipe
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About Juniper & Szechuan Tepache Recipe
By: Sous Chef Myka
Why not make a juniper & Szechuan tepache? Tepache is a traditional Mexican fermented beverage made from fruit, water and sugar. Simply Combine all ingredients in a jar, stir well and then leave to ferment for 96 hours. Once fermented, enjoy your delicious juniper & Szechuan tepache!
- 1 Cup Water + More
- ¾ Cup Brown Sugar
- 3 Star Anise Pods
- 3 Cloves
- 1 Cinnamon Stick
- 10 Juniper Berries
- 1 Tsp Szechuan Peppercorns
- 1 Pineapple
- 2” Fresh Ginger
How to the brew the juniper & Szechuan tepache
This tenache is ideal for brewing at home.
Step by Step Instructions
Heat a small saucepan over high heat and add 1 cup of water and ¾ cup of brown sugar. When sugar has melted, remove from heat and let cool.
Heat a small skillet over high heat and add 3 star anise pods, 3 whole cloves, 1 cinnamon stick, 10 Juniper berries and 1 teaspoon of szechuan peppercorns. Toast until fragrant and remove from heat.
Remove the crown, base and core from 1 pineapple and discard or save for another use. Slice the pineapple into 2” chunks. Place half of the pineapple into a large fermenting vessel with an airlock and lightly muddle.
Add the sugar water and toasted spices to the vessel.
Cut a 2” knob of fresh ginger and lightly crush. Add to the vessel.
Fill the vessel with clean water. Take care to weigh the pineapple down so it is submerged. Seal off your airlock and store in a warm dark place for 3-5 days while it ferments.
Note: The tepache will ferment faster in a warm environment. Begin tasting after 2 days. The longer it ferments, the less sweet and more yeasty it will become.
Strain the tepache. You can refrigerate and use the tepache as is, or alternatively you can bottle it for a few more days to carbonate it in second fermentation. Use only approved fermentation grade bottles!
This step is optional, but you can run the remaining pineapple through a masticating juicer and add to the tepache.
Should you decide to do a secondary ferment, strain and funnel the tepache into fermentation grade bottles, leaving approximately 2” of headspace. Bottle and store in a dark, room temperature location for an additional 1-3 days. When the tepache has reached a carbonation level that is desired, transfer to the refrigerator to stop the fermentation process.
Juniper & Szechuan Peppercorn Tepache
- Dietary Fiber 100% 100%
- Sugar 100% 100%
- Vitamin C 100% 100%