How-To Make Fermented Pineapple Juice

December 2018

Every Chef wants to come up with a unique or signature dish. Chefs are ever-conscious of waste and increasingly, Chefs find opportunities to use up and make the most of every ingredient found in the kitchen. As consumer palates also shift, even the most conservative of Irish palates are growing accustomed to bitter, sour and fermented foods.

Make the most of pineapples from the breakfast buffet by using the skin and core to make Tepache, a fermented flavoursome probiotic pineapple juice.

Find the full recipe from Tom Hunt for The Guardian, published December 1st 2018.