Quince, Cardamon, & Ginger Tepache

- Peelings, cores, and trim from 3 quinces

- 60g brown sugar

- 500ml water

- 3 cardamon

- 1cm fresh ginger

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1. Place all ingredients in a clean, sterile jar. Mix to dissolve the sugar.

2. Seal the jar and leave it in a room-temperature, dark place for 3-4 days, burping the jar every few days to release the gas buildup.

3. Strain the tepache through cheesecloth or a fine sieve. Pour the liquid into a sterile bottle.

4. The tepache is good to drink at this point but to carbonate, which I prefer, leave the bottle sealed at room temperature for a further 2 days then refrigerate.

5. The tepache is at its best for the first month, but nothing says it won't keep for longer.