Tipsy on Tepache

Last week in Fruitvale, I was lucky enough to try tepache at a Mexican restaurant called Huarache.  Originating from the Free and Sovereign State of Jalisco,  tepache is a tangy fermented pineapple brew spiced with cinnamon and cloves. The taste was deliciously funky embodying all the complexity of fermentation.

I was so intrigued, I made my own batch thinking I would boldly take it to a BBQ. But then I did not feel so confident to bring this living brew learning many lactating mothers would be present.

As with any fermented product- no two batches are exactly alike and my version diverges quite a bit from Hurache's version as I also adapted the recipe a bit. Instead of the traditional dark cone of sugar - pilloncillo, I opted for honey. I also added a knob of ginger for kick.  I was pleased with the results as the left over parts of the pine apple- rind and core that normally go to compost- have transformed into a refreshing fizzy treat for after a hard day's work. Every day each cup tasted remarkably different due to the ballooning levels of wee beasties working hard to convert the sugars into alcohol.  I strained it after four days and the brew is now effervescent and light with the color of lemonade.

Such experiments in fermentation can open up the mind a bit more.  Drinking a wild living brew makes one wonder how it ever came to be that the likes of Coke and Pepsi dominate our world.  I have a number of close friends and family whose weakness is the erstwhile soda.  Their addiction shows it's not so simple to choose differently even if you are willing to abandon such poison.

Experiments in Vinegar

Behold- the mother of vinegar.  I went away for a week and now some of the experiments have come to fruition.  The white suspicious looking gloopy layer - the mother- is a mat of acetobacter converting the alcohol to vinegar. I had just a little square inch of it from a store-bought raw apricot vinegar and from that inch, these discs grew.

I started multiple batches three weeks ago and now they have transformed to proper mouth puckering vinegar.  You can see below the mother separated in two layers- this was when I disturbed her too much. Apparently one can eat the mother as it's purportedly good for your digestive health. Or better you can share to get someone else started on the craft of vinegar making. 

Was it worth the trouble?  Actually it's no trouble at all- I just made a sweet rum wash and hid it in a dark warm corner.   Seeing as tiny thimblefuls of gourmet vinegars go for $10+ dollars,  home-made is definitely worth your while.   The tangy taste of this particular set has a deeper richness and complexity due to the carob syrup. Now that I've done one batch, my mind is spinning on other vinegars I can dream up.  Actually once my husband finishes the attic, I was planning to setup a mini-solera balsamico style.

Experiments in Fermentation

After tiring of the poor aging of my beengs, I experiment with a more gratifying form of fermentation. Yes it's sauerkraut Sunday and two Sundays in a row I've been busily chopping up red cabbage and red onion.  For the initial ferment to get started, Lactobacillus needs an anaerobic environment.   Koreans used to bury their urns in the ground to keep the air out. I just have these Fido jars with an air tight seal. 

Does sheng really need air to age?

Last week's batch is chock full of bio activity and ready to eat although it's still on the slightly crunchy side. Sauerkraut is a living food and it's taste will transform daily.