Lacto-Fermented Fruit: Tepache, Kvass, and Ginger Beer

Lacto-Fermented Fruit: Tepache, Kvass, and Ginger BeerLacto-fermented fruit drinks — from Mexican pineapple tepache to Russian kvass and homemade ginger beer — are easy to produce from garden and kitchen produce in 2–5 days.Getting StartedTepache: combine pineapple peel and core (from 1 pineapple) with 200g sugar, a cinnamon stick, and 2 litres of water in a large jar. Cover with cloth and ferment at room temperature for 2–4 days until pleasantly fizzy and slightly sour. Strain and refri…