Chicha de Jora

Ingredients

Instructions

1. 1

   Rinse the jora corn under cold water, rubbing it lightly to remove any dust or husk fragments. Drain well. In a medium non-reactive pot, combine the rinsed jora corn, water, piloncillo or panela, cinnamon stick, and whole cloves.

2. 2

   Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook uncovered for 35 minutes, stirring once or twice. The liquid should take on a light amber-golden color and a mild cereal aroma; avoid a hard boil, which can make the flavor muddy and reduce too much liquid.

3. 3

   Remove from the heat and let the infusion cool for about 10 minutes, just until warm rather than hot. Strain through a fine sieve into a very clean bowl or jar, pressing lightly on the grains to extract flavor but not forcing too much sediment through.

4. 4

   Stir in the additional water to adjust the concentration, then cover the container with a clean cloth or a lid set loosely on top. Leave at room temperature for 12 to 24 hours to ferment lightly. Taste after 12 hours: it should smell pleasantly tangy and faintly fruity, not harsh or rotten. For a mild, fresh chicha suitable for this quick method, stop the fermentation once it tastes gently acidic.

5. 5

   Chill briefly if desired, then stir in the lime juice just before serving for brightness. Serve in glasses, with a little of the natural sediment if you like a more traditional rustic texture.

Nutrition per serving

Notes

• •Traditional chicha de jora is often fermented for several days; this recipe uses a short fermentation to keep the process manageable and the flavor mild.
• •Use a very clean jar, spoon, and sieve to reduce the risk of unwanted spoilage.
• •If your kitchen is very warm, check the drink earlier; fermentation moves faster above 24°C.
• •For a slightly sweeter version, dissolve an extra 10-15 g panela into the warm strained liquid before fermenting.

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