A fruity, versatile and soothing fermented drink.
Tepache, which comes from Mexico, or aluá, a similar drink in Brazil, is traditionally made with corn or pineapple peel and core in an elegant example of frugality creating something truly delicious. The versatility of tepache makes it perfect for every season and location.
1-2% ABV
INGREDIENTS
Equipment:
- 3-litre jar
- large muslin
- string
- 2 x 1-litre bottles
Ingredients:
- 200g panela
- 2L water
- 1 cinnamon stick
- peel and core of 2 pineapples
METHOD
-
Begin by dissolving the panela in the water in a large, clean pan with the cinnamon. You can warm the water to speed this up, but make sure it cools to below 30°C (86° F) before the next step.
-
Once cool enough, tip it into the jar add the peel and core of the pineapples and cover with a large muslin. Tie the muslin in place with string and leave it for 2 days, opening to stir daily.
Fermentation techniques and recipes to maximize flavour, texture and aroma in your cooking
This is a type of water kimchi, made with thin slices of vegetables, and it most closely resembles the kind of lacto fermentation featured in this book.
Wondering what to put in a compost bin? Check out this advice from The Self-Sufficiency Garden for nutrient-rich compost.
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
There is something so satisfying about a good old-fashioned vegetarian samosa.
If you thought pancakes aren’t a high-protein breakfast option, think again.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
