Tapping into Tepache

When it comes to probiotics, it’s easy to go with your gut. There’s no need to take supplements to reap the benefits of all that good bacteria when there are hundreds of delicious options that pack an even bigger punch. Long touted as a healthier alternative to soda, kombucha has enjoyed a recent resurgence in popularity, raising the profile of many other natural probiotic beverages along with it. Kefir, apple cider vinegar, yogurt drinks, and even straight pickle or kimchi juice are on tap all around the world, crossing cultural boundaries and blending with modern tastes. Despite that, there’s one contender that has remained largely unknown… Until now.

What is tepache?

Tepache is the Mexican equivalent that predates colonial times. Fermented pineapple is the base, lending a sweet and tangy flavor without any added sugar. The best example I can think of is Big Easy Tepache for the time-honored techniques that deliver a refreshing experience bolstered with serious gut health benefits.

Like juice-based agua frescas, the flavors are limitless when it comes to tepache. The Original, a pure, clean study of pineapple vitality is a good place to start, demonstrating how versatile that gently effervescent base can be. Cocktails or mocktails come alive, quite literally, with billions of natural non-dairy probiotic cultures sparkling in the sun. Mango Mandarin, Strawberry Hibiscus, and Prickly Pear Lime add splashes of color to the tropical lineup in totally crushable cans.

Is tepache sweet?

If you crave bubbles with a bit of sweetness like me, you’ll want to stock your fridge for summer. Tepache has typical soft drinks beat by a mile; does your cola come with 7 grams of fiber and just 45 calories a pop? No, I didn’t think so.

Beyond the convenient aluminum can, tepache is also a prime source of recipe inspiration.

Just for starters, you could…

  • Blend it into fruit smoothies and acai bowls
  • Use it as marinade for tofu, tempeh, or seitan
  • Mix it into dressings for salads
  • Simmer baked beans for your next sensational BBQ side
  • Soak overnight oats or chia pudding

Don’t worry if you’ve been turned off by the harsh acidity of other similar probiotic drinks. Big Easy Tepache is certified toddler tested and approved, according to the founders’ own tiny Chief Taste Tester. Take it easy; tepache is for everyone.

This post was made possible as a collaboration with Moms Meet and Big Easy Bucha. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Kombucha in a Class of Its Own

To those who can’t ride the wave of kombucha sweeping the nation: I get it. The harsh, vinegary bite of most commercial brews can be matched in hostility only by the aggressive carbonation quick to follow. Frothing angrily in the mouth, searing all the way down the throat, such overbearing acidity obliterates all other sensations. Flavor? Who could discern a flavor from something as pungent as straight battery acid? Those sensitive to the taste know this isn’t such an exaggeration, especially when pairing equally assertive notes of ginger or lemon; an incredibly popular approach.

Marin Kombucha is the brew for you. Before breaking the seal and taking your first sip, forget everything you previously knew about fermented tea, because this is just that: tea first, tonic second. Far more balanced, sweet without being sugary, and altogether more refreshing than any other option in the category, Marin Kombucha stands apart from the pack. Founders Gerit Williams and Brian Igersheim meld their unique passions in food and chemistry to create such an unparalleled beverage right in the heart of the north bay, between Napa Valley and San Francisco.

I was lucky enough to meet Gerit at an event by Sound & Savor, who stocks only Marin Kombucha as the non-alcoholic alternative to beer or wine. Passionate about tea, his lifelong obsession progressed in knowledge, understanding, and exposure throughout the years to culminate in the brand, first launching in 2015. Ask him anything about the process and prepare yourself for a complete education. Reverse osmosis-filtered water meets a mix of dragonwell green and kimon black tea in exacting proportions, but don’t forget about the nuances drawn out by brewing time and temperature, too.

“After 90 seconds, all the bitter tannins begin to leach out,” he explains. “Longer brews don’t yield stronger flavor, just more bitter flavor. Besides that, it destroys antioxidants.”

Both art and science intermingle in every glass bottle, bringing centuries of tradition into the modern age with precise control over every step in the process. Every small batch ends at exactly a PH of 3.5 and an alcohol content of less than 0.01%. The really fascinating thing, however, is that this is truly a live food; given warmth and time, the yeast will reactivate and continue to ferment. It’s one of (if not the) only kombucha currently on the market that could actually grow its own scoby given the right conditions. If you’ve considered adding probiotics to your daily diet, skip the supplements and drink your “medicine” instead!

Marin Kombucha’s signature flavors of oak-aged fermented tea reflect the local harvest: Original Oak, Apple Juniper, Pinot Sage, and Ginger Lemongrass. While these four distinctive varieties are currently bottled for purchase in every Whole Foods in northern California and in many specialty and natural foods stores, rapidly spreading across the country, limited run batches tempt in full kegs. Unconventional combinations like Strawberry Pistachio, Raspberry Cacao, Blood Orange Cardamom, Cactus Agave, and Mojito tease, popping up randomly on tap every now and then. My current favorite, Melon Rose, is happily transitioning to single-serve packaging soon, harmonizing notes of honeydew, watermelon, and a hint of rose on a naturally effervescent foundation.

Currently producing in excess of 15,000 gallons per week, the only barrier to further growth is sheer physical space. Demand is bubbling over because once anyone tries their first sip, they’ll realize what kombucha really should be. It’s hard to go back to anything else.

 

 

 

Raise a Stink

With a name like “stinky tofu,” the deck is already stacked against this polarizing snack. Granted, the title is entirely well-earned, accurate if somewhat blunt, and not merely a result of cultural misunderstanding. The aroma will hit you a block away, wafting through night markets like a pungent homing beacon for those in the know. Tenaciously clinging to hair and clothing, the distinctive perfume follows you home, infused simply through proximity, whether or not you chose to partake. To the uninitiated or unadventurous, the scent is not exactly one you’d want to bottle and put in a diffuser. Rotting garbage, overflowing toilets, and decaying fish are sometimes cited as less favorable comparisons, yet fervent fans will travel an hour or more to reach their favorite hawker, slinging only the most odoriferous options imaginable.

Verified vegan stinky tofu  from 家湘涼麵 in Shilin Night Market

Do you like kombucha? Okay, then what about blue cheese? If you can stomach that, how do you feel about durian? Funky, fermented cubes of tofu is an acquired taste that may not be for everyone, particularly for western palates unaccustomed to such ripe stank. Though most flavor is discerned through our olfactory experience rather than our taste buds, the best renditions taste relatively mild in contrast to the assertive, pervasive stench.

Before sniffing out this controversial staple, be forewarned that most stinky tofu (written as 臭豆腐 or chòu dòufu) is not vegan. Traditionally fermented in a brine made with spoiled milk, fish innards, and/or dried shrimp, this “secret sauce” tends to be a closely guarded family secret, never to be disclosed under threat of death (or disownment.) In Asia, if you don’t speak the language fluently, your best bet is to start at dedicated veggie or Buddhist establishments. In the US, where dietary restrictions are the norm rather than the exception, you should be able to discern if there are any dairy or seafood additions, if not a full list of ingredients.

Texture is almost as critical as the infamously musty, gamey taste. Preparations run the gamut from practically raw to fried within an inch of their lives, but my favorite sort is deep fried, resoundingly crunchy on the outside, firm and meaty yet almost silky on the inside. The softer the tofu, the funkier the flavor, so it takes a bold eater to spring for those barely steamed squares instead.

Eating stinky tofu in Taipei, as is typically served in a plastic bag with wooden sticks

Condiments play an essential role in taming this tofu, each seasoned with an equally heavy hand to provide sufficient contrast. Fiery hot sauce and kimchi, sharp black vinegar, sweet and salty pickled vegetables, and crunchy garlic are all common and all highly recommended. Intense, bold flavors envelop your entire consciousness, punching harder with every subsequent bite, demanding your full attention from start to finish. It’s no passive grab-and-go snack, but a noteworthy event, even if it becomes a daily indulgence. .

In China and Taiwan, stinky tofu is classic comfort food, cheap and satisfying, great with (or after) a few drinks, and readily available all day, any day.

Stinky tofu from Dragon Gate Bar & Grille in Oakland, CA

Close your eyes, take a big bite, and breathe it all in. You may love it, you may hate it, but everyone should try stinky tofu at least once.