Self-taught farmers confidently raising chickens, ducks, geese, and pigs. Our focus is on practices that are environmentally harmonious and respectful to our livestock. We appreciate the beauty around us, clean eating, fermenting, and responsibly utilizing the bounty of the land. If you like thinking for yourself, continuous learning, and connecting with the homesteader lifestyle, check us out.
I recently posted about making wine from Cara Cara oranges, but what about the byproducts of that winemaking? After all those oranges were reamed for the wine (and a couple zested for the peel), there were a lot of leftover rinds with pulp and juice still clinging to them. A favorite wild-fermented beverage, Tepache, came to mind…why not try a similar ferment with the leftover orange rinds? Continue reading “Fermentation Experiment: Orange Rinds”
Have you heard of Tepache? It’s a probiotic beverage that’s made from the “waste” parts of fresh pineapple: the rinds and core. And, if you have chickens and/or ducks like we do, it’s zero waste!
To make Tepache, simply rinse a medium-sized pineapple and cut it up as you normally would, reserving the fruit inside for other fabulous ferments like pineapple water kefir. Chop the rinds and core up into large pieces and place the pieces into a gallon jar. Add 3/4 cup brown sugar, a cinnamon stick, and a few whole cloves. I don’t usually have cinnamon sticks or whole cloves on hand – a generous shake of both spices in ground form also works, but will result in spice “sediment” in your finished beverage.