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Pineapple Tepache


Tepache is a wonderful, effervescent, lightly fermented pineapple beverage. It’s made from the skins and core of pineapple, making use of the parts typically discarded.


yield: about 1 quart


½ cup sugar, or more, to taste (ideally piloncillo, panela or another unrefined sugar, but any type of sugar will work)


Peel and core of 1 pineapple (eat the rest of the fruit), cut into 1- to 2-inch pieces


1 cinnamon stick and/or a few whole cloves and/or other spices (optional)


Dissolve the sugar in about 1 cup of water. Place the pineapple skin and core pieces and spices into the vessel. Pour the sugar water


over the pineapple, then add additional water as needed to cover the pineapple. Cover with a loose lid or cloth and stir daily.


Ferment for 2 to 5 days, depending upon


temperature and desired level of fermentation. It’ll get fizzy, then develop a pronounced sourness aſter a few days. Taste each day aſter the first few to evaluate developing flavor. Strain out the solids. Enjoy fresh or refrigerate for up to a couple of weeks.


Recipe is an exclusive first look from the forthcoming book, Sandor Katz’s Fermentation Journeys (Chelsea Green Publishing, October 2021).


Pickled Watermelon Radishes


1 to 2 watermelon radishes ¼ cup white wine vinegar ¼ cup rice wine vinegar ½ cup water 1 tsp pink Himalayan salt 1 tsp sugar


2 cloves garlic, peeled


1 tsp ginger, microplaned ½ tsp peppercorns,


lightly crushed


Wash and peel watermelon radishes. With a sharp knife or mandoline slicer, slice radishes into round discs. In a non- reactive saucepan, bring the water, white wine vinegar, rice wine vinegar, salt and sugar to a boil. Simmer for 1 minute or until the sugar and salt are dissolved. Remove from heat and add the garlic, ginger and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.


Recipe by Chef Anthony Damiano at Counter Culture, in Vero Beach, Florida.


Zucchini Bacon


2 medium zucchini 2 Tbsp grape seed oil 2 Tbsp soy sauce 2 tsp maple syrup 1 tsp liquid smoke Pinch chipotle chili pepper powder


Freshly ground black pepper


In a large bowl, combine oil, soy sauce, maple syrup, liquid smoke, chipotle chili pepper powder and season generously with black pepper. Whisk to combine. Using a vegetable peeler or mandoline, slice


22 Central Florida www.NACFL.com


zucchini length-wise into thin strips. Place strips in bowl and toss until coated in marinade. Let sit for several hours or overnight.


Place in a single layer on dehydrator trays, making sure not to overlap. Set the dehydrator to 145° F and let the strips dehydrate for 4 to 6 hours. Remove them when they are crispy. Ticker strips may take longer. Eat immediately or store in an airtight container.


Recipe by Chef Anthony Damiano at Counter Culture, in Vero Beach, Florida.


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