Hangry no.6 | Pineapple Tepache by studio Teuber Kohlhoff

Monday, June 3, 2019
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Tepache, translated as a "drink made from corn”, dates back to Pre-Columbian Mexico popular among the Nahua people. While maize was originally the base of Tepache, the contemporary recipe uses fermented pineapple rinds to produce the tart drink. And although Tepache is fermented for a while, the resulting drink does not contain much alcohol, unless you add brewer’s yeast. In fact, the longer you ferment the pineapple, the more it gets closer to vinegar - which is also great.


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PINEAPPLE TEPACHE COCKTAIL | BY STUDIO TEUBER KOHLHOFF


Tepache - fermented pineapple | Serves 8

1 ripe organic pineapple

50g ginger root A handful of arugula roughly chopped

1 tsp pimento seeds

100g Mexican Piloncillo or raw cane (brown) sugar

2l water


Cocktail | Serves 1


Ice cubes

10cl Tepache

1cl Mezcal (alternatives: Cachaça or Rum)


brown sugar syrup (malted with water 1:1) - according to taste

Rosemary


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Tepache | Duration: 20 mins + 2 weeks fermentation | Difficulty: easy

1. Wash and cut the pineapple into eighths, remove its stalk and leaves. The skin can be left on an organic pineapple to provide additional aroma though we’d recommend peeling conventionally grown pineapples beforehand.

2.  Cut the slices into finger-thick pieces.

3.  Wash the ginger and cut into thin slices.

4.  Lightly squeeze the pimento seeds.

5.  Crush the Piloncillo with a heavy knife or a meat tenderiser.

6.  Combine all the ingredients with the sugar and water in two large preserving jars.  Make sure not to fill to the rim, so that it doesn't foam over during fermentation.

7. Close the opening loosely with a lid or cover with a piece of cloth and then fix it with a rubber band.

8. Place on a sunny windowsill for one or two days. As soon as fermentation begins and the first bubbles form, remove from direct sunlight and allow to ferment at room temperature for a few more days. Give it a taste in between - if the acidity is pleasant, skim off the rising foam and white topping.

9. Place the Tepache jars in the fridge and keep them there for a good week or two to bring out the acidity.

10. Once ready, drain the liquid into another container.  The pineapple pieces can be kept and used for salads or dips.  



21_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFFPreparing for fermentation
08_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFFTry using organic Pineapple since pesticides might be harmful to the beneficial bacteria




Tepache-Mezcal cocktail | Duration: 5 mins | Difficulty: easy

1. Fill a cocktail shaker halfway up with ice.

2. Pour in all ingredients and shake firmly.

3. Fill up a highball glass with ice and pour in the cocktail.

4. Garnish with rosemary leaves and/or fermented pineapple.



04_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFFShake well
24_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFFOnce ready, drain the liquid into another container
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If you have some Tepache left don't worry - you could and even should drink this healthy drink. Fermented fruit juices contain nutrients like potassium that promotes the production of healthy hormones and increase energy level and resistance to disease-causing oxidants in humans, among others. As a general rule, lacto-fermented fruit recipes have a short shelf life, however, a well-sealed glass container kept in the refrigerator should hold for a while.Enjoy!






- About our guest -
TEUBER KOHLHOFF

01_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFFFranzi Kohlhoff and Anna Teuber (left to right)



Franzi and Anna are the team behind Berlin-based textile and interior design studio, Teuber-Kohlhoff.  Fellow alumni of the Bauhaus University, the pair use their extensive knowledge of materials and manufacturing processes to create graphics and fabrics in collaboration with weaving and knitting mills in Germany and across Europe.

From their first textile collection together as recent graduates, which came about through a scholarship at the Stiftung Bauhaus Dessau, over the years the duo still find the most value in the chance to work as a team and collaborate on new projects.  As they say, ‘coming from two different fields of expertise we often find pretty refreshing and surprising ways in between the creative process of our projects. We can motivate and push each other towards a certain quality and aesthetics.’  Their practice now takes them into the depths of inspiring research, materials and production methods, weaving through history and culture to form new narratives in their work.




07_MYKILOS_HANGRY_FOOD_RECIPE_STUDIO_TEUBER_KOHLHOFF'Mesh' kitchen towel by Teuber Kohlhoff for MYKILOS



Franzi and Anna first got to know MYKILOS founders, Daniel and Philipp through the close-knit community of students in the small city of Weimar.  They eventually came together years later to collaborate on two distinct pieces for the MYKILOS collection.  The jacquard weave of the MESH towel is a contemporary and elegant take on the ubiquitous kitchen linen, while the map-like imagery on the eco cotton FIELDS blanket was inspired by the aesthetics of sewing patterns from traditional garment making processes.

Though their daily routine is often intense, the two always make time for a studio lunch break, taking a calm moment to leave their desks and prepare food together, to cut, mix, spice, taste and talk.




Teuber-Kohlhoff | Berlin-Kreuzberg:  Instagram_Social_SQR-01  WWW Logo-01  FB_Icon-01










WHAT?!


HANGRY is a unique cooking session that takes place in our studio kitchen once a month. All the recipes are published and available in our Journal. We love to give our followers relevant content that speaks to our shared passion for design and food culture.

We hope you enjoy it as much as we do!
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