Love pineapple? Use the scraps to make a refreshingly candy pineapple brew, or tepache. Like many fermented meals, tepache primarily makes itself, says Sunnyvale’s Anne-Marie Bonneau, writer of the brand new cookbook, “The Zero-Waste Chef: Plant-Ahead Recipes and Ideas for a Sustainable Kitchen and Planet” (Penguin Random Home; $25). Bonneau’s recipe requires natural pineapples, as peels include pesticide residue. Serve chilled.
Makes about 8 cups
1 massive natural pineapple
1 cup sugar, ideally much less refined, corresponding to brown sugar, rapadura, or jaggery
8 cups water
Peel the pineapple, retaining 1 massive piece to submerge the smaller items within the jar. (Save the pineapple flesh for an additional use.)
Place the sugar and water in a wide-mouth 1-gallon glass jar. Stir properly to dissolve the sugar. Add the pineapple peels, placing the smaller items in first and topping with the big peel. Place a small jar on prime of this huge pineapple peel; the jar will push down the contents and the liquid will rise, submerging the peels and impeding mildew from forming on them. To stop impurities from discovering their means into the jar, cowl it with a breathable, tightly woven fabric secured tightly to the mouth of the jar. Set the jar apart at room temperature.
Stir and style every day. The tepache will start to bubble vigorously between 1 and 5 days. Whenever you like the flavour, pressure the tepache into clear bottles and retailer within the fridge earlier than consuming. Save the peels for a second batch (see Word). The tepache will maintain for months within the fridge, nevertheless, it tastes greatest quickly after it’s able to drink. In the event you go away the bottles within the fridge, burp them each 2 weeks.
— From “The Zero-Waste Chef” (Penguin Random Home; $25) by Anne-Marie Bonneau