Meghalaya Galda Pura Garo Rice Beer Traditional Fermented Drink

Ingredients

• 2 cups cooked glutinous rice or regular rice — cooled completely
• 1/2 cup traditional marcha (Garo yeast cake; substitute: 1/4 tsp active dry yeast mixed with 1 tbsp rice flour)
• 4 cups cool boiled water
• Optional flavouring: a small piece of fresh ginger, 2 to 3 cardamom pods

Method

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. If using traditional marcha cake: crumble it finely.
3. Mix with 2 tbsp of the cooled rice and a little water. Leave for 15 minutes to activate.
4. If using commercial yeast: mix with 1 tbsp rice flour and 2 tbsp lukewarm water.
5. Leave 15 minutes until slightly foamy.
6. In a clean clay pot or glass jar layer the cooled rice.
7. Add the activated yeast mixture. Add optional ginger and cardamom. Pour in 4 cups cool boiled water. Stir gently.
8. Cover with a clean cloth secured with a rubber band.
9. Leave at room temperature for 24 to 48 hours. Warmer weather speeds fermentation.
10. The galda is ready when it smells pleasantly sour and yeasty and has a milky slightly cloudy appearance.
11. Strain for a clear drink or serve unstrained with the rice grains.
12. Serve cool. Store refrigerated for up to 3 days.