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How to make fermented corn water.

Fermented corn water, also known as "chicha," is a traditional beverage originating from various cultures in South America. It is commonly consumed in countries like Peru, Bolivia, and Ecuador.

As for the time required to make fermented corn water, here's an overview:

Cuisine: South American (specifically Peru, Bolivia, Ecuador, etc.)

Time:

- Soaking time: 24 to 48 hours (for the corn kernels to soften)

- Boiling time: 30 minutes to 1 hour (to cook the corn kernels)

- Cooling time: 1 to 2 hours (to bring the mixture to room temperature)

- Fermentation time: 2 to 3 days (or longer, depending on desired flavor and temperature)

- Straining and bottling: 10-15 minutes

- Refrigeration: Several days (for flavor development and preservation)

Keep in mind that the fermentation time can vary based on factors such as ambient temperature and personal preference. The mentioned times are approximate and can be adjusted according to your desired flavor and fermentation results.

Additionally, it's worth noting that the process of making fermented corn water requires some advance preparation due to the soaking time for the corn kernels. Therefore, it's important to plan accordingly to allow for proper soaking and fermentation.

Enjoy the cultural experience and unique flavors of homemade fermented corn water!

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Prep Time 2

Cook Time 1

Total Time 5 3

Cuisine Ghanaian

Ingredients

2 cups dried yellow corn kernels
- 4 quarts water
- 1 cinnamon stick
- 2 cloves
- 1 tablespoon sugar or honey (optional, for sweetening)
- Banana leaves or cheesecloth (for covering)

Instructions

Rinse the dried corn kernels thoroughly to remove any debris. Place the corn kernels in a large pot or bowl.
2. Add water to the pot or bowl with the corn kernels, covering them completely. Let the corn soak in the water for about 24 to 48 hours, or until the kernels become soft.
3. Drain the water from the corn kernels, discarding the soaking liquid.
4. In a large pot, bring 4 quarts (or 16 cups) of fresh water to a boil. Add the soaked corn kernels, cinnamon stick, and cloves to the boiling water.
5. Reduce the heat to low and let the mixture simmer for about 30 minutes to 1 hour. This cooking process helps soften the corn further and extract its flavors.
6. Remove the pot from heat and let the mixture cool to room temperature.
7. Once cooled, strain the liquid through a fine-mesh sieve to separate the corn kernels from the liquid. Reserve the liquid, which is the fermented corn water.
8. At this point, you can taste the corn water and decide if you want to sweeten it. If desired, stir in 1 tablespoon of sugar or honey (or adjust the amount to your taste).
9. Transfer the corn water to a large glass jar or fermentation vessel, leaving some headspace for fermentation gases.
10. Cover the jar with banana leaves or cheesecloth to allow airflow while keeping out insects or debris. Secure the cover with a rubber band or string.
11. Place the jar in a cool, dark place away from direct sunlight. Let the corn water ferment for 2 to 3 days, or until it reaches your desired level of fermentation. During this time, natural yeasts present in the environment will ferment the corn water.
12. Check the corn water daily to monitor the fermentation process. It should start to develop a slightly tangy and effervescent taste. If you notice any mold growth or unpleasant odors, discard the batch and start over.
13. Once the corn water has reached your preferred level of fermentation, strain it again to remove any sediment or solids.
14. Transfer the fermented corn water to bottles or airtight containers, and refrigerate it to slow down the fermentation process. It will continue to develop flavors over time in the refrigerator.
15. Serve the fermented corn water chilled, and enjoy its unique flavor and natural carbonation. It can be consumed as a refreshing beverage or used as a base for other drinks.
Note: Chicha is a traditional fermented beverage that is commonly consumed in various forms in different cultures. This recipe provides a basic method, but variations exist depending on regional preferences and traditions. Always exercise caution when fermenting foods and beverages, and ensure proper hygiene and sanitation practices are followed throughout the process.

SOURCE: MY RECIPE JOINT

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Notes

Certainly! Here are some additional notes and tips for making fermented corn water (chicha):

1. Corn Selection: Traditionally, a specific type of corn called "purple corn" is used for making chicha. However, you can use dried yellow corn kernels, which are more widely available and work well for fermentation.

2. Soaking Time: The soaking time for the corn kernels can vary depending on their freshness and size. It's best to soak them for at least 24 to 48 hours until they become soft. This helps to break down the starches and make them more accessible to fermentation.

3. Spices: The addition of cinnamon stick and cloves in the boiling process adds aromatic flavors to the corn water. You can experiment with other spices like nutmeg, allspice, or ginger for different flavor profiles.

4. Sweetening: Chicha is typically a lightly sweetened beverage. The sugar or honey added during the fermentation process helps feed the yeast and contributes to the fermentation process. You can adjust the sweetness to your preference or omit it entirely if you prefer a less sweet version.

5. Fermentation Time: The fermentation time can vary depending on factors like ambient temperature and desired flavor. Fermentation generally takes around 2 to 3 days, but you can ferment longer if you prefer a stronger tangy flavor. Taste the corn water daily during fermentation to monitor the flavor development.

6. Fermentation Vessel: Use a glass jar or fermentation vessel that is large enough to hold the liquid and provides enough headspace for the fermentation gases. It's important to cover the jar with breathable material like banana leaves or cheesecloth to allow airflow while preventing debris or insects from entering.

7. Fermentation Environment: Choose a cool, dark place for fermentation, ideally between 65°F to 75°F (18°C to 24°C). Avoid direct sunlight, as it can affect the fermentation process and flavor development.

8. Hygiene and Sanitation: Ensure that all equipment, utensils, and containers used in the fermentation process are thoroughly cleaned and sanitized to prevent the growth of unwanted bacteria or mold.

9. Monitoring Fermentation: It's important to check the corn water daily during fermentation. Look for signs of mold growth, off-putting smells, or excessive pressure building up in the jar. If any of these issues occur, discard the batch and start again.

10. Refrigeration: After fermentation, refrigerate the fermented corn water to slow down the fermentation process and preserve its flavor. The chilled corn water can be consumed within a week or two.

11. Flavor Development: The flavor of the fermented corn water will continue to develop as it sits in the refrigerator. It may become more tangy and effervescent over time. Taste it periodically to observe the changes and consume it within your desired flavor profile.

Remember to adjust the recipe and process according to your preferences and taste. Chicha is a traditional beverage with regional variations, so feel free to experiment with different ingredients or techniques to make it your own. Enjoy the unique flavors and cultural experience of homemade fermented corn water!

Nutrition

Serving: 50g

Keyword Fermented corn water

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How to make fermented corn water .

How to make fermented corn water .