Elaboración de chicha de jora

jora corn

💰Cheaper: regular corn

Regular corn can be used but may alter the flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar is more economical.

yeast

💰Cheaper: sourdough starter

Sourdough starter can be a natural alternative.

Introduce 500 g of jora corn and 200 g of toasted barley into a large pot.

Add 5 L of water to the pot.

Bring the mixture to a boil and let it boil for 1 hour at 100ºC.

After boiling, let the mixture cool for about 6 hours until it is safe to handle.

Filter the mixture to separate the solids from the liquid.

Perform a second, finer filtration to remove any remaining solids.

Add chanca (brown sugar) to the filtered liquid and stir until dissolved.

Transfer the liquid into a fermentation container and seal it.

Let the mixture ferment for 4 days for a lighter chicha, or up to 6-8 days for a stronger chicha with more alcohol.

Cooking Techniques

Equipment Needed

Spice Level: