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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Tepache de Aguamiel (Otomí communities in Hidalgo): Base for pineapple fermentation
Nejayote (Mesoamerican nixtamalization): Acidification agent for corn processing
Chicha de Aguamiel (Andean adaptation): Mixing with purple maize
Primary Reaction
Lactic acid fermentation
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Over-fermentation
Cause: Insufficient temperature control or excessive yeast/bacterial growth
Fix: Monitor temperature and pH, adjust yeast/bacterial inoculum