{"id":93,"date":"2024-08-05T18:36:45","date_gmt":"2024-08-05T23:36:45","guid":{"rendered":"https:\/\/dvstfood.com\/?p=93"},"modified":"2024-08-05T18:45:25","modified_gmt":"2024-08-05T23:45:25","slug":"hibiscus-chili-tepache","status":"publish","type":"post","link":"https:\/\/dvstfood.com\/?p=93","title":{"rendered":"Hibiscus Chili Tepache"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Every piece of produce in your fridge can be fermented. Fruits and vegetables contain a bacteria called lactobacillus, and many contain wild yeasts that travel with them from the field or even just the air in your kitchen. I&#8217;ve been obsessed with fermented beverages in particular in the last year or so, but with starters like water kiefer or kombucha. However there&#8217;s a beverage from Mexico that uses these natural bacteria and yeast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tepache is a fermented beverage from Mexico made from the discarded parts of a pineapple: the skin and the core. Unique to pineapple, the yeast grows on the skin, but there&#8217;s active bacteria not just on the skin but in the meat and core as well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(As an aside, pineapple contains Bromelain, an enzyme commonly used to tenderize meat. I entered this project expecting this to play a role in fermentation, but from my research this isn&#8217;t the case)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I deviate from traditional tepache in that I use hibiscus and chile to round out the flavor with some more bitterness and spice. Feel free to play around with produce and spices you think will work. The only necessities are the water, piloncillo, and pineapples.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>10 cups water<\/li>\n\n\n\n<li>1lb Piloncillo<\/li>\n\n\n\n<li>1 cup dried hibiscus<\/li>\n\n\n\n<li>2 Ripe Pineapples<\/li>\n\n\n\n<li>1&#8243; knob of ginger<\/li>\n\n\n\n<li>2 cinnamon sticks<\/li>\n\n\n\n<li>1 tablespoon whole cloves<\/li>\n\n\n\n<li>1 Ancho chili, stem and seeds removed<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions &#8211; Masa<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chop or slice piloncillo into a few bits. Combine with water in medium pot and bring to a boil, stirring until piloncillo is fully dissolved. Remove from heat and stir in hibiscus. Set aside and let cool to room temperature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove head and butt from pineapples. Cut and separate skins and core from the meat, shape doesn&#8217;t matter. Store the meat for other use and add skins and core to large glass jar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add ginger, cinnamon, cloves, and ancho chili to jar with pineapple skins. Add cooled hibiscus syrup to jar covering other ingredients. Cover with cheesecloth or kitchen towel. Your concoction will begin to bubble vigorously by the 24hr mark. Stir once a day. This process will take anywhere from 1 to 5 days depending on the temperature of your kitchen and taste preference, but after a few batches my preference was 2 days at peak activity. If you choose to drink this uncarbonated, strain the drink and enjoy over ice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Step 4 (Optional)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you desire a carbonated beverage, strain brew and funnel into grolsch bottles. Leave sealed at room temperature for 2 days, after which you should refrigerate for at least another day (you may have a mess if not cooled enough).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Piloncillo is unrefined cane sugar found at latin food markets or the international aisle. You can substitute dark brown sugar<\/li>\n\n\n\n<li>Be careful if you choose to carbonate your beverage that you let it get cold. I had a mess on my hand by jumping the cun.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Every piece of produce in your fridge can be fermented. Fruits and vegetables contain a bacteria called lactobacillus, and many contain wild yeasts that travel with them from the field or even just the air in your kitchen. I&#8217;ve been obsessed with fermented beverages in particular in the last year or so, but with starters [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":94,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-93","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/dvstfood.com\/wp-content\/uploads\/2024\/08\/1_z6btgcSEI_lvXxwd2sMxYA.jpg","_links":{"self":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/posts\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=93"}],"version-history":[{"count":2,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions"}],"predecessor-version":[{"id":97,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions\/97"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=\/wp\/v2\/media\/94"}],"wp:attachment":[{"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dvstfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}