チチャ：爽やかな発酵トウモロコシ飲料
(Chicha: A Refreshing Fermented Corn Beverage)
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材料
-
250 grams 乾燥したトウモロコシの粒
(Use white or yellow corn for best results)
-
1 liter 水
(Filtered water is preferred)
-
100 grams 砂糖
(好みに応じて甘さを調整してください)
-
1 stick シナモンスティック
(Adds flavor during fermentation)
-
2 pieces クローブ
(Optional spice for flavor)
(Use white or yellow corn for best results)
(Filtered water is preferred)
(好みに応じて甘さを調整してください)
(Adds flavor during fermentation)
(Optional spice for flavor)
栄養
- 分量: 4
- 1人分の量: 1カップ (240ml)
- Calories: 150 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 1 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 5 mg
- Cholesterol: 0 mg
- Calcium: 10 mg
- Iron: 0.5 mg
作り方
-
1 - Soak Corn:
Soak the dried corn kernels in water for at least 12 hours to soften them.
-
2 - Boil Corn:
After soaking, drain and add the corn to 1 liter of fresh water. Boil for about 30 minutes until tender.
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3 - Blend Corn:
Once boiled, blend the corn with a little cooking water to create a smooth mixture.
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4 - Ferment Mixture:
Transfer the blended corn to a clean container. Add sugar, cinnamon, and clove if using. Cover and leave in a warm place for 1 to 2 days.
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5 - Strain and Serve:
After fermentation, strain the liquid into glasses. Serve chilled or at room temperature.
Soak the dried corn kernels in water for at least 12 hours to soften them.
After soaking, drain and add the corn to 1 liter of fresh water. Boil for about 30 minutes until tender.
Once boiled, blend the corn with a little cooking water to create a smooth mixture.
Transfer the blended corn to a clean container. Add sugar, cinnamon, and clove if using. Cover and leave in a warm place for 1 to 2 days.
After fermentation, strain the liquid into glasses. Serve chilled or at room temperature.
チチャ：爽やかな発酵トウモロコシ飲料 :の詳細
Chicha: A Refreshing Fermented Corn Beverage
Chicha is a traditional beverage originating from the Andes, particularly popular in Peru. This drink is made from corn, which is a staple ingredient in many South American cultures. The preparation of Chicha not only involves fermenting the corn but also reflects the communal practices of the Andes, where sharing food and drinks is a vital part of social life. The process usually starts with soaking the dried corn, boiling it, and then blending it into a fine mixture. The mixture is left to ferment, which can take from a day to several days depending on the desired flavor and strength.
The result is a mildly alcoholic drink with a unique sweet and tangy flavor. Chicha can be served plain or flavored with spices like cinnamon and clove, enhancing its profile. It's often enjoyed during festivals and family gatherings, making it a drink of celebration and cultural identity. Beyond its taste, Chicha serves as a bridge between generations, connecting the past with the present.
Tips & Notes:
- Ensure that all utensils and containers used for fermentation are thoroughly cleaned to avoid unwanted bacteria.
- The sweetness of Chicha can be adjusted based on personal preference; try tasting during fermentation.
- Chicha can vary in flavor and strength based on the fermentation time, so experiment to find your perfect balance.
Enjoy this refreshing drink chilled, and embrace the rich cultural heritage it represents.
