How to Make Chicha #856

Take the corn off the cob.

Boil the corn in a pot on high heat until it reaches a high boil.

Lower the heat and let it simmer for two hours.

Remove the corn from the heat and strain it out.

Prepare a strawberry and corn puree and strain it through a nut milk bag.

Add the corn water to a pot.

Add the strawberry and corn puree to the corn water.

Add about half a cup of coconut sugar and stir until dissolved.

Ensure the mixture is lukewarm before adding the culture starter.

Pour the mixture into glass containers with lids.

Store at room temperature in a dark place for fermentation for 24 hours.

Dietary