This recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, tangy and effervescent with a spicy bite, this tepache is excellent served cold, over ice or as part of a mixed drink. (Photo credit: Emily Anderson)
Read MoreStep aside ginger ale and make room for the new—er, old—kid on the block. This recipe returns to ginger beer’s fermented roots with an added dash of vanilla for extra flavor. Once you taste this crisp, zingy ginger beer, it will be hard to return to store bought ginger ales. It’s the perfect recipe for those new to fermenting beverages: simple with very little active prep time. (Photo credit: Emily Anderson)
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