Chicha
TypeFermented
OriginAndes/Peru
About Chicha
A fermented corn drink from the Andes. Chicha de jora is the most common type. Traditionally, corn was chewed and spat out to begin fermentation with saliva enzymes. The Inca empire ran on chicha, served at every festival. Still consumed throughout Peru and Bolivia. The non-alcoholic chicha morada is made from purple corn.
More Fermented
Kombucha
Fermented tea using a SCOBY symbiotic culture of bacteria and yeast. Chinese records mention it from...
Pulque
Fermented agave sap, the ancient predecessor to mezcal and tequila. The Aztecs reserved it for pries...
Kvass
A fermented bread drink common in Russia and Eastern Europe. Made from rye bread, sometimes flavored...
Palm Wine
Sap collected from palm trees, fermented naturally within hours. Called emu in Nigeria, toddy in Ind...