(un)Fitted Mexican Homebrew: Tepache

Throughout workshop that JGS (Jogja Green School) hosted, Sir Lim Wen Sim was became the star on that day. He is a super generous person who dedicated his live into wilderness. Being in the woods look after the wild owls to prevent pest instance mice was one of many skill he had. Furthermore, he love to make some fermentation drink. One of the most effortless yet tasteful beverages to make is Tepache.

This beverage was originated from Mexico. As pre colonials drink this beverage well known as traditional fermented brews. At first it came from pineapple land worker who tried to utilize the waste, the pineapple skin. Some local said, while the skin get dirtier the better, it means those time they don't wash the skin. Why? Because the skin was coated in natural wax sort of natural yeast that could make the fermentation work well. But those were good at that time thought. Please wash it :)

Beside those fact, Tepache became home brewed star in Indonesia during Soeharto's leadership. Start from milliter camps to be exact, been saved much barrel of this beverage. Also be a household favorites homemade supplement drink. They stated Tepache as prebiotic drink, good for guts. But in the early '90s the issue wide spread Tepache as unhealthy yet intoxicating drink. Since then every people follow command to disposed it. Post unclear factum, the refreshment product from Japan came in to Indonesia. They were introducing a prebiotic drink called Y***lt, a fermented milk cupped into tiny plastic bottle.

Fact checked: Tepache was confirmed by my father. He said the taste seemed familiar, like a refreshment he had while in childhood.

So, now profiding DIY prebiotic refreshment for a whole family trully possible. Here it is the recipes with a twist. NB: Please remove ylang-ylang flower for the original taste.

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