What You Need to Know
Inca corn fermentation involves soaking corn in water to activate enzymes, breaking down starches into fermentable sugars, which are then converted into lactic acid and carbon dioxide by wild yeast and lactic acid bacteria during a several-day fermentation process.
Steps
- 1.
Chicha de Jora (Peru): Base fermentation creates the characteristic sour corn flavor
- 2.
Mukoji (Bolivia): Fermentation breaks down starches for easier digestion
- 3.
Api Morado (Ecuador): Adds complexity to this purple corn beverage
The Science
Primary Reaction
Lactic acid fermentation