Meghalaya Galda Pura Garo Rice Beer Traditional Fermented Drink

Method

1. 1

   Cook 2 cups rice until fully soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast and the fermentation will fail.

2. 2

   If using traditional marcha cake: crumble it finely.

3. 3

   Mix with 2 tbsp of the cooled rice and a little water. Leave for 15 minutes to activate.

4. 4

   If using commercial yeast: mix with 1 tbsp rice flour and 2 tbsp lukewarm water.

5. 5

   Leave 15 minutes until slightly foamy.

6. 6

   In a clean clay pot or glass jar layer the cooled rice.

7. 7

   Add the activated yeast mixture. Add optional ginger and cardamom. Pour in 4 cups cool boiled water. Stir gently.

8. 8

   Cover with a clean cloth secured with a rubber band.

9. 9

   Leave at room temperature for 24 to 48 hours. Warmer weather speeds fermentation.

10. 10

    The galda is ready when it smells pleasantly sour and yeasty and has a milky slightly cloudy appearance.

11. 11

    Strain for a clear drink or serve unstrained with the rice grains.

12. 12

    Serve cool. Store refrigerated for up to 3 days.