Uploaded November 2021 | Updated September 2026, 2 hours ago
Showing you how to make the simple delicious mexican fermented pineapple drink teach and how I use this within some of the sweet courses on my tasting menu to add a little magic, complexity and hints of fermentation.
The tepache recipe is listed bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:25 Cooking in Mexico
0:49 Fermentation and flavour
1:26 Tepache recipe
2:18 Fruit 'glass'
3:21 Vacuum distilled osmanthus tea
4:00 Outro
Tepache Recipe
50g Dark muscovado sugar
600ml Water
300g Pineapple pieces (with the skin on)
Mix the water and sugar to fully dissolve the sugar.
Pour that syrup over the pineapple pieces and place in a jar with lid that can vent gas or cover the jar with cloth.
Ferment for 3-4 days depending on the temperature, until the mix is lightly carbonated with a hint of fermented flavour.
Strain and bottle the tepache, then store this in the fridge to drink or use in recipes.
Tasting Menu Reservations - exploretock.com/thewalledgardens
My Cookbook - carelpress.uk/walled_gardens
Showing you how to make the simple delicious mexican fermented pineapple drink teach and how I use this within some of the sweet courses on my tasting menu to add a little magic, complexity and hints of fermentation.
The tepache recipe is listed bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:25 Cooking in Mexico
0:49 Fermentation and flavour
1:26 Tepache recipe
2:18 Fruit 'glass'
3:21 Vacuum distilled osmanthus tea
4:00 Outro
Tepache Recipe
50g Dark muscovado sugar
600ml Water
300g Pineapple pieces (with the skin on)
Mix the water and sugar to fully dissolve the sugar.
Pour that syrup over the pineapple pieces and place in a jar with lid that can vent gas or cover the jar with cloth.
Ferment for 3-4 days depending on the temperature, until the mix is lightly carbonated with a hint of fermented flavour.
Strain and bottle the tepache, then store this in the fridge to drink or use in recipes.
Tasting Menu Reservations - exploretock.com/thewalledgardens
My Cookbook - carelpress.uk/walled_gardens
