5 Tepache - Kombucha in Mexican!
Your boost for a healthy gut
and a younger self.

Recipe included

As we know, a microbiome that is in balance is the absolute foundation for a healthy and radiant young body and very important for much. A healthy gut means less inflammation, better nutrient absorption, better digestion, more energy and well-being and therefore, a longer life and a younger you.

One way to a healthy gut is fermented beverages and foods. One of the most popular is kombucha, which is now available almost everywhere. Another fermented drink that is not quite as well known yet, but incredibly delicious, is tepache.

Tepache is a classic Mexican drink that is naturally rich in probiotics. Besides the pulp, the peels are also used for the production and flavor. Therefore, make sure that you use organic pineapple. The pulp can be used after fermentation for salad or delicious summer dips for grilling.

Pineapple for a healthy intestine

The history of Tepache

For those who have never heard of Tepache, here’s a little background.

Tepache is, even if with and hardly known, nothing new and belongs particularly in Mexico to the everyday life. Apparently, tepache already existed in Aztec times and thus has a deep-rooted tradition.

Only the method of preparation of tepache has changed somewhat over time. Just as with many recipes, each region has its own very specific.
It is a drink for everyone and is sold by the “vendedor de tepache de piña” directly from the bicycle on the street and is therefore almost a kind of national drink.

It is not unlike the kombucha we love. Tepache, however, is less acidic and milder in flavor, making it a drink for anyone who isn’t a big kombucha fan.

The benefits of Tepache for a healthy gut?

If you’ve been doing a little research on your gut health, you know that fermented foods are absolute “must haves.” Since they promote your intestinal health in a very special way.

The special thing about drinks like Tepache is that they contain prebiotics and also probiotics, making them true all-rounders in terms of intestinal health. Prebiotics are food for the living probiotics. A combination that could hardly be better, making it an all-in-one drink, so to speak.

Whenever you eat or drink probiotics, your number of beneficial bacteria in your gut microbiome increases.

Our gut microbiome is our foundation, not only for our digestion, but also for our entire body. Because it is one of the 3 pillars for a longer life. A healthy intestine prevents chronic diseases, strengthens our immune system, produces substances such as urolithin A, a molecule that increases our mitophargy. A process that is very important for cell renewal.

The beauty of making tepache is that it’s also sustainable, using the pulp and the peel.

The 2 weeks Tepache cure

To really feel the benefits of Tepache, it is helpful to incorporate it into your daily routine over a longer period of time in the beginning. Since it’s so delicious, that shouldn’t be hard to do. You’ll quickly notice how your digestion improves, bloating decreases, and you just feel lighter. To further enhance this effect, also avoid dairy products and gluten for the time.

How this will be easy for you, you will find in our article
LONGER YOUNG THROUGH A GLUTEN- AND DAIRY-FREE DIET .

The nice thing is, once prepared the tepache lasts 2 weeks in the refrigerator.

Recipe

What you need

  • 1 ripe organic pineapple
  • 50 g ginger root
  • 1 tsp allspice seeds
  • 100 g Mexican piloncillo or raw cane sugar
  • 2 l water

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Preparation

  1. Wash pineapple, cut into quarters, remove leaves and stalk.
  2. Remove the peel and cut it into pieces
    (only if it is organic).
  3. Cut the flesh into 2 cm pieces.
  4. Wash the ginger and cut it very finely.
  5. Press on pimento seeds.
  6. Pour all ingredients, with the cane sugar, and water into large sterilized canning jars. Important! Do not fill the jars completely, as gases are produced during fermentation.
  7. Cover the jars with a cloth and fasten a rubber band. The fabric of the cloth should not be too dense, so that the gases can escape well.
  8. Put everything in a bright, sunny place for 1-2 days. In summer, do not put in the blazing sun.
  9. As soon as fermentation starts (it starts faster in summer than in winter) and the first bubbles appear, remove the jar from the sun.
  10. Tepache continue to ferment for a few days at room temperature.
  11. In between tasting. Once the acidity is pleasant, skim off foam and all excess, such as yeast that has formed.
  12. Put the finished tepache with the pineapple chunks and the peel in the refrigerator.
  13. Here you can store it for 1-2 weeks.
  14. You can save the pineapple chunks. They are perfect for salads or dips.
  15. The pineapple tepache is best served over ice and sweetened a bit with birch sugar if needed.
  16. It is also perfect for long drinks. Add a shot of mezcal or pitu or rum for this.
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