Nagaland Zutho Naga Rice Beer Traditional Ferment Tribal

Method

1. 1

   Cook sticky rice until completely soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast.

2. 2

   Mix rice yeast starter with 2 tbsp cooled rice and a little water.

3. 3

   Allow to activate for 15 minutes.

4. 4

   In a clean clay pot combine cooled sticky rice with the activated starter.

5. 5

   Add 3 cups cool boiled water. Stir gently.

6. 6

   Cover the pot with a clean cloth. Ferment at room temperature for 2 to 4 days.

7. 7

   When the zutho smells pleasantly yeasty and sour with a slight effervescence it is ready.

8. 8

   Strain through cloth for a clear drink or drink unstrained with the rice solids.

9. 9

   Serve at room temperature or slightly chilled.