Salvadoran Fermented Corn Drink

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A traditional Salvadoran fermented corn beverage with a light, tangy, and slightly effervescent character. The natural fermentation produces a refreshing drink enjoyed cold, especially during hot afternoons. It carries a gentle sourness balanced by the sweet, earthy flavor of corn.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 2 gFat
• 0 gSaturated Fat
• 36 gCarbs
• 4 gFiber
• 14 gSugar
• 4 gProtein
• 55 mgSodium
• 240 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Corn Base

• 2 cups dried white field corn (maíz blanco), rinsed
• 8 cups filtered water, divided
• 1 teaspoon calcium hydroxide (cal), optional for traditional nixtamal-style softening
• 1/2 cup piloncillo or brown sugar, finely grated
• 1 inch fresh ginger, peeled and sliced
• 1 cinnamon stick

For Fermentation and Finishing

• 2 tablespoons reserved cooking liquid (natural starter)
• 1/4 cup fresh lime juice
• 2 tablespoons honey or sugar to taste
• Pinch of fine sea salt

Directions

1. Combine the rinsed corn with 6 cups of water and the calcium hydroxide in a heavy pot. Soak for 8 to 12 hours, then drain and rinse thoroughly.
2. Return the soaked corn to the pot with 6 cups of fresh water, the ginger, and the cinnamon stick. Bring to a boil, reduce heat, and simmer uncovered for 35 to 45 minutes until the kernels are tender and beginning to burst.
3. Strain the corn, reserving 2 tablespoons of the cooking liquid. Let the corn and liquid cool to room temperature (about 75°F).
4. Transfer the cooked corn, the reserved cooking liquid, and the ginger and cinnamon to a blender. Add 2 cups of fresh filtered water and blend until smooth and creamy, about 90 seconds.
5. Pour the blended mixture into a clean glass jar, cover loosely with cheesecloth, and let it ferment at room temperature for 48 to 72 hours, until lightly fizzy and pleasantly tangy.
6. Strain the fermented liquid through a fine mesh sieve or cheesecloth into a pitcher. Stir in the lime juice, honey, and salt. Adjust sweetness to taste.
7. Chill thoroughly for at least 4 hours. Serve very cold in tall glasses, over ice if desired.
8. Refrigerate any leftovers in a sealed bottle for up to 5 days; flavor will continue to deepen.

Cook’s Notes

• Use dried field corn rather than sweet corn for the most authentic, earthy flavor and proper fermentation.
• If fermentation is slow, move the jar to a warmer spot (around 80°F) and stir once daily; you should see small bubbles forming by day two.
• For a thinner drink, blend in an extra 1 to 2 cups of water before fermenting; for a creamier texture, reduce the initial cooking water.
• Taste at 24-hour intervals during fermentation, as longer fermentation yields a tangier, more beer-like drink.
• Always use a clean, non-metallic container for fermentation to avoid off-flavors and unwanted reactions.

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