This recipe makes about 2.5 gallons of of corn chicha.
Fresh Uncooked Corn (cut off the ears) – 2 pounds
Water – 2.5 gallons
Unrefined/Brown Sugar – 2 pounds
Ginger (fresh) 1 ounce
Lime Zest (rind) – 1 Tablespoon
Throw the corn in a food processor. If you don’t have a food processor… get a food processor. Ground until coarse, not pulverized. Your objective is to break down the hard hull of the kernel to expose the fleshy part.
Fill a large pot (large enough for 2.5 gallons of water and two pounds of corn) with water.
Transfer the chopped corn to a large pot.
Bring the corn and water to a low boil (just above boiling).
Add in the sugar. Stir until the sugar is dissolved, which will happen quite quickly.
Cook uncovered on low boil for 30 minutes.
Cover after 30 minutes and let it chill. Relax with a glass of chicha while the pot chills. Oh, that’s right, you can’t. You don’t have any. That was insensitive. Apologies. Moving on… If you can fill your sink with ice water, this will help to reduce it to room temperature more quickly.
Pour the cornwater through a strainer, or a cheesecloth, or a strainer lined with a cheesecloth, into a large bowl.
Add in the ginger, lime zest and give it a nice stir.
Cover with a cheesecloth, which you happen to have because you used one to strain with. Sweet! Note that your objective with this step is to eliminate the ability for bugs to get in your chicha, yet enable CO2 to escape, so you’re not building up pressure.
Put is aside, inside, out of the sun, at room temperature, for 48 hours. The longer it sits, the more it will ferment, to a point. At some point (48-72 hours), depending on temperature, humidity, variables of the ingredients, it will reach critical mass, meaning no more alcohol will be created. So, it’s best to drink on the 2nd or 3rd day.