Tepache 101: The Fermented Pineapple Drink With Ancient Mexican Roots
Don’t use chlorinated tap water and expect wild yeast to behave. I learned this the hard way after ten minutes of trying not to throw up. I don’t recommend drinking…
Indigenous & Traditional Fermentation
3 posts
Indigenous Fermentation Traditions: Tiswin, Sofkee & Atole
Indigenous fermented foods are not interchangeable traditions. The most common mistake I see first-time brewers make is treating tiswin like commercial beer and expecting a predictable alcohol content. If you…
Fermented & Alkalized Corn Traditions Across the Americas: Nixtamalization, Chicha, and Pozol
Untreated field corn passes through human digestion with its most vital nutrients chemically locked away. Simmering dried kernels in an alkaline mineral solution frees bound vitamin B3, balances amino acids,…